Spinach fettuccine with chicken and artichoke hearts~

4 servings

Ingredients

Quantity Ingredient
4 Skinless, boneless chicken
Breast halves -- (about 12 oz total)
OR
12 ounces Boneless beef top round steak
8 ounces Pkg dried spinach or plain fettucccine
6½ ounce Jar marinated artichoke hearts
1 Clove Garlic -- minced
1 cup Coarsely chopped walnuts
1 medium Onion -- chopped (1/2 cup)
1 teaspoon Dried basil -- crushed
½ teaspoon Dried tarragon -- crushed
2 tablespoons Finely shredded or grated Parmesan cheese

Directions

Rinse chicken and pat dry. Cut into thin bite-size strips. (For beef, partially freeze beef. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.) Set aside.

Cook pasta according to package directions. Drain: keep warm.

Meanwhile, drain artichoke hearts, reserving marinade. Pour 2 Tblsp reserved marinade into a wok or large skillet (add more marinade as necessary during cooking.) Heat marinade over medium-high heat. Add garlic; stir-fry for 15 seconds. Add walnuts, onion, basil, and tarragon; stir-fry about 2 minutes or till onion is crisp-tender.

Remove walnut mixture from wok. Add the chicken or beef to the wok or skillet. Stir-fry for 2 to 3 minutes or till no pink remains in the chicken or till beef is desired doneness. Return the walnut mixture to the wok. Stir in artichoke hearts. Cook and stir for 1 minute or till heated through.

Arrange the pasta on individual plates or a large platter. Spoon the chicken mixture over the pasta. Sprinkle with Parmesan cheese. Makes 4 main-dish servings.

Per serving: 549 calories; 30 g protein; 53 g carbohydrate; 26 g fat (3 g saturated); 47 mg cholesterol; 257 mg sodium; 509 mg potassium.

Typed for you by Marjorie Scofield 6/23/95 Recipe By : BH&G Cooking For Today, "Chicken" From: Marjorie Scofield Date: 06-30-95 (23:05) (18) (E)Recipes

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