Grilled Chicken Tenderloins Cooking Instructions
For all cooking methods, heat to an internal temperature of 165° F.
1 lb Georges Farmers Market BSB cut in to thin strips
6 Oz. uncooked Fettuccine
2 tsp All-Purpose Flour
1/3 Cup Dry White Wine or Chicken Broth
1/4 Cup reduced-sodium Chicken Broth
3 tsp Olive Oil, divided
1/2 Cup fresh Broccoli Florets
1/2 Cup Fresh Mushrooms sliced
1/2 Cup Cherry Tomatoes, halved
2 Ea. Garlic Cloves, minced
1 Ea. can (14 oz) water-packed artichoke hearts, drained & halved
1/2 tsp Salt
1/2 tsp Dried Oregano
1 Tbsp Fresh Parsley minced
1 Tbsp Parmesan Cheese shredded
Cook fettuccine according to package directions; drain.
Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese