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Ingredients
- 4 chicken breasts, skinned & boned,
- sliced into 1/4" strips
- flour
- vegie oil
- 1 tsp butter
- 3 cloves garlic, chopped fine
- 2 green onions, chopped
- 1 C thinly sliced mushrooms
- 1/2 C quartered artichoke hearts, canned
- or frozen
- 8 black olives
- 1 tomato, sliced into 8 wedges
- 1/4 C white wine
- 1/2 C cream
- 1 1/2 tsp chopped fresh basil
- 1/4 LB fresh fettucine, cooked al dente
Preparation
Step 1
lightly dredge chicken breasts in flour
saute in little vegie oil until lightly
browned
drain well
add 1 tsp butter & chopped garlic to pan
saute until garlic is almost brown
add green onions, mushrooms, artichoke
hearts, olives & tomato
saute for 1 min
add wine & reduce
add cream & basil
bring to boil
toss w/ fettucine
garnish w/ fresh basil or parsley sprigs