Fancy Fettuccini

Provided by Sixty Vines

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2 people

INGREDIENTS

r
• 1 Tbsp olive oil

r

• 1 tsp minced garlic

r

• 1 cup pulled chicken

r

• 1/4 cup marinated artichokes

r

• 3 oz chicken stock

r

• 3 oz white sauce can substitute alfredo sauce

r

• 4 oz fettuccini

r

• 1/4 cup Pecorino Romano grated

r

• 1 Tbsp parsley chopped

r

• 1/4 cup spinach chiffonade

r

• 1 Tbsp Pecorino Romano microplaned

r

• rcracked black pepper

r

• 1 Tbsp breadcrumbs

r

• 1/4 lemon (per serving) zested

r

INSTRUCTIONS

r
1. Add olive oil and garlic to sauté pan over medium heat for 30 seconds (until garlic is translucent).

r

2. Add the chicken and artichokes, heating for approximately one minute.

r

3. Deglaze pan with chicken stock then add fettuccini sauce (or alfredo sauce, if substituting).

r

4. Drop the pasta in salted boiling water for 90 seconds for fresh pasta (or 9-11 minutes for dry pasta).

r

5. Add spinach, parsley and Pecorino Romano and heat until simmering to the sauté pan.

r

6. Add well-drained pasta to the pan, tossing to combine evenly, ensuring the Pecorino Romano is melted.

r

7. Garnish the dish with microplaned Pecorino Romano, cracked black pepper, breadcrumbs and lemon zest. Enjoy!

r