Fresh Fettuccine With Chicken, Artichokes And Green Olives
serves 2-4
This is a light, elegant pasta dish, delicious in early spring when the day's are still a little chilly. Tender fettuccine is a velvety canvas for the delicate chicken, earthy artichokes, briny olives and bright parsley.If you can't find fresh fettuccine, cook an equal amount of dried fettuccine until not quite al dente and add it to the pan with a few minutes before the chicken should be done.
2 boneless skinless breast halves, cut crosswise into 1-inch slices
kosher salt and freshly ground black pepper
2 tablespoons olive oil
4-6 fresh or frozen artichoke hearts, roughly chopped
4 cloves garlic, thinly sliced
1 1/2 cups low-sodium chicken broth
10-15 green olives, pitted and quartered
3/4 pound fresh fettuccine
1/4 cup chopped fresh parsley
1/4 cup freshly grated parmesan
prep: 10 minutes
total: 40 minutes
large nonstick sauté pan
tongs
grater
digital, instant-read meat thermometer
1. Generously season the chicken on all sides with salt and pepper. Heat the olive oil in a large nonstick sauté pan over medium-high heat. When it’s hot and shimmering, add the chicken and artichokes, and stir. Leave the pan alone so the chicken browns well on the first side, 2-4 minutes. Stir and cook until the chicken is brown on all sides, another 2-4 minutes.
2. Add the garlic and cook for a minute, stirring constantly.
3. Pour in the chicken broth and bring it to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, for 5 minutes.
4. Add the green olives then nestle the fresh fettuccine in the pan. Cover and cook, stirring occasionally, until the fettuccine is tender and the chicken reaches 155F in the thickest part, another 10-15 minutes.
5. Take the pan off the heat, stir in the parsley and serve, spooning the cooking juices over each plate.
2. Add the garlic and cook for a minute, stirring constantly.
3. Pour in the chicken broth and bring it to a boil. Reduce the heat to medium, cover and cook, stirring occasionally, for 5 minutes.
4. Add the green olives then nestle the fresh fettuccine in the pan. Cover and cook, stirring occasionally, until the fettuccine is tender and the chicken reaches 155F in the thickest part, another 10-15 minutes.
5. Take the pan off the heat, stir in the parsley and serve, spooning the cooking juices over each plate.
1
