Chicken with Artichokes, Asparagus and Prosciutto over Spinach Fettucini with Peaches and Blueberri

By debjones

Ingredients

• 10 oz. all natural boneless, skinless chicken breasts
• cooking spray
• salt, pepper and garlic powder
• 1/4 c. white wine
• 2 lemons, juiced
• 2 T honey
• 1/2 tsp garlic powder
• 1/2 tsp thyme
• 1 T minced onions
• 1 c. marinated artichokes
• 2 T. parsley
• 1 small red bell pepper, sliced
• 8 oz. organic asparagus
• 3 oz. prosciutto, chopped
• 1 lemon sliced thin
• 3 T. organic capers
• 6 oz. spinach fettucini
• 1 c. canned peaches in juice
• 1 pint organic blueberries

Details

Servings 4
Preparation time 15mins
Cooking time 45mins

Preparation

Step 1

1. Heat frying pan on high. Spray with cooking spray. 2.Add chicken and season with salt, pepper and garlic powder. Pan sear both sides.
3.Remove chicken and add white wine, lemon juice, honey, garlic, thyme and minced onion to frying pan. Bring to boil. Reduce heat to simmer and add chicken back into pan. Cover and simmer for 5 minutes.
4.Add artichokes, parsley, red bell peppers and asparagus to pan. Cover and simmer for another 5 - 10 minutes.
5.Bring pot of water to boil add fettucini. Cook for 10 minutes until pasta is tender.
6.Add prosciutto, sliced lemons and capers to chicken. 7.Cover and simmer for 3 minutes.
8.Mix peaches and blueberries in bowl.
9.Serve chicken and sauce over fettucini and 1 cup of fruit.