CHICKEN & ARTICHOKE HEARTS INGREDIENTS • Canola Cooking Oil-enough to lightly coat pan • 8 - 2 oz chicken tenders cleaned of fat • 5-7 whole, (cooked until soft) sundried tomatoes or if already sliced into strips then use 3-4 tablespoons • 12-16 artichoke hearts quartered • 10-14 Kalamata Black Olives • 5 tbsp of fresh Basil pesto • 10 oz Chicken Stock • 4-6 oz Heavy Cream • 3 tbsp grated Romano Cheese • Big pinch of Salt & Pepper • 12-14 oz cooked Homemade Spinach Fettuccine Pasta METHOD - Recipe is for 2 Lightly flour, salt & pepper season Chicken tenders. Heat the canola oil in a large pan until very hot, but not smoking. Cook tenders about 2 minutes on each side depending on the size. Then add all the ingredients except the pasta to the pan and bring to a boil. Cook about 3-4 minutes at a slight boil. Cook reducing sauce and thickening slightly. Place hot cooked pasta on two large plates and separate ingredients from pan equally onto the pasta and pour sauce from the pan over the top. Garnish with fresh parsley or basil leaves. *Recipe courtesy of Noodles Italian Cafe and Sushi Bar
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