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Fettuccine Paolo Recipe

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This recipe for Fettuccine Paolo, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry and Carolyn Willems
Added: Tuesday, June 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/3 cups red bell pepper, thinly sliced
4 tsp extra virgin olive oil
1 tsp chopped garlic
6 oz fresh fettuccine
1 1/3 cups chicken stock
4 tsp balsamic vinegar
1/2 cup sun-dried tomatoes*
1 1/2 cups grilled chicken, sliced
2 Tbsp fresh basil, thinly sliced
2 tsp grated Parmesan cheese
kosher salt and ground black pepper
1/2 cup marinated artichoke hearts with liquid

Directions:
Directions:
*Rehydrate sun-dried tomatoes before cooking by puttting tomatoes in a bowl with one cup of warm water and soaking for one hour or until softened. Gently squeeze to remove excess liquid. Cut into thin slices.

In a large sauté pan, heat olive oil over medium heat. Add pepper and cook 3 minutes, or until soft. Add garlic, and sauté for 30 seconds. Add stock and vinegar, bring to a boil, and simmer until reduced by half. Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil. Season with salt and pepper. Keep warm. In a large pot of salted boiling water, cook fettuccine for two minutes, stirring periodically. Drain fettuccine, add to pasta sauce, and mix thoroughly. Top with Parmesan cheese. Serves 2.

Number Of Servings:
Number Of Servings:
2

 

 

 

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