Fettuccine Paolo<\/b><\/p>\n
Editor\u2019s note: This local recipe also was published in the May 2008 edition of \u201cRunner\u2019s World.”<\/i><\/p>\n
From Paolo\u2019s Italian Restaurant, Kent<\/p>\n
Serves 2<\/p>\n
1 1\/3 cups red bell pepper, thinly sliced<\/p>\n
4 teaspoons extra virgin olive oil<\/p>\n
1 teaspoon chopped garlic<\/p>\n
6 ounces fresh fettuccine<\/p>\n
1 1\/3 cups chicken stock<\/p>\n
4 teaspoons balsamic vinegar<\/p>\n
1\/2 cup sun-dried tomatoes*<\/p>\n
1\/2 cup marinated artichoke hearts with liquid<\/p>\n
1 1\/2 cups (about 1\/2 lb.) grilled chicken, sliced<\/p>\n
2 tablespoons fresh basil, thinly sliced<\/p>\n
2 teaspoons grated Parmesan cheese<\/p>\n
kosher salt and ground black pepper<\/p>\n
In a large saut\u00e9 pan, heat olive oil over medium heat.<\/p>\n
Add pepper and cook three minutes, or until soft.<\/p>\n
Add garlic, and saut\u00e9 30 seconds.<\/p>\n
Add stock and vinegar, bring to a boil, and simmer till reduced by half.<\/p>\n
Add sun-dried tomatoes, artichoke hearts and liquid, chicken and basil. Season with salt and pepper. Keep warm.<\/p>\n
In a large pot of salted, boiling water, cook fettuccine for two minutes, stirring periodically.<\/p>\n
Drain fettuccine, add to pasta sauce, and mix thoroughly. Top with Parmesan cheese.<\/p>\n
*Rehydrate sun-dried tomatoes before cooking.<\/p>\n
Put tomatoes in a bowl with one cup of warm water, and soak for one hour, or till softened.<\/p>\n
Gently squeeze to remove excess liquid. Cut into thin slices.<\/p>\n
Calories per serving: 580<\/p>\n
Fat: 17 g<\/p>\n
Carbs: 66 g<\/p>\n
Protein: 44 g<\/p>\n
For more information about Paolo\u2019s Italian Restaurant, visit www.paolositalian.com, or call (253) 856-5800.<\/p>\n","protected":false},"excerpt":{"rendered":"
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