Chicken and Artichoke Pomodoro

Yield: 
1 Portion
Amount: 
4 oz
2T
4 oz
2T
2 oz w
1t
2 oz w
6 fl oz
2 fl oz
1T
1T
Ingredient: 
Pasta, Fettuccine, Fresh
Oil, olive, Pomace
Chicken Breast, Boneless-Skinless, strips.
Oil, Vegetable
Mushroom, Button, quartered
Garlic, Chopped
Artichoke Hearts, Canned, Quartered
Sauce, Pomodoro
Pasta Water
Cashews, broken
Fines Herbs: Parsley, Thyme, Chervil, Chives
Method: 
  1. Season chicken and place sizzle tray, put in broiler and Cook halfway.
  2. Place fettuccine in salted boiling water, be sure to stir to avoid clumping
  3. In hot sauté pan, add mushrooms and caramelize, once cooked add garlic, cook garlic until fragrant about do not burn or color
  4. Deglaze pan with pasta water
  5. Add artichoke hearts, pomodoro sauce and bring to a simmer.
  6. Add julienned chicken to the pan and cook through
  7. Add drained pasta, simmer until incorporated in the sauce
  8. Finish with fresh herbs.
  9. Taste and adjust seasoning with salt and pepper
Plating: 
  1. In hot pasta bowl mound pasta in center leaving some of chicken and vegetables to be set on top of mound.
  2. Finish with broken cashews
Dish: 
Chicken and Artichoke Pomodoro