Fettuccine Paolo

This recipe is high in carbs and great for runners before a race. Not too surprisingly, I found this recipe in Runner’s World Magazine. It was very tasty and a definite redo. I cooked the chicken on the stove top, you could also broil or grill it, depending on how ambitious you are.

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Ingredients:

1 1/3 cups Red Bell Peppers, thinly sliced
4 teaspoons extra virgin olive oil
1 teaspoon chopped garlic
6 oz. fettuccine
1 1/3 cups chicken stock
4 teaspoons balsamic vinegar
1/2 cup sun-dried tomatoes
1/2 cup marinated artichoke hearts with liquid
1 1/2 cups grilled chicken sliced (~1/2 lb)
2 tablespoons fresh basil, thinly sliced
2 teaspoons grated Parmesan cheese
Salt and Pepper

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Directions:
In a large saute pan, heat olive oil over medium heat. Add red pepper and cook until soft (~ 3 mins). Add garlic, saute for 30 seconds. Add chicken stock and vinegar, bring to a boil, and simmer until reduced by half. Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil. Salt and pepper to taste. Keep warm.
–Pasta–
Follow the directions on the pasta to box to cook al dente.

After everything is prepared, add the fettuccine to the saute pan and mix. Top with Parmesan cheese and serve.