Lemon Pepper Fettuccini With Artichokes And Sun Dried Tomatoes Recipes

LEMON PEPPER FETTUCCINI WITH ARTICHOKES AND SUN DRIED TOMATOES

Steps:

• Saute artichoke hearts in olive oil. Add sun-dried tomatoes. Stir in garlic and white wine. Simmer to reduce.
• Cook pasta in water at a rolling boil for 2 minutes, strain and add to sauce. Stir gently and plate for serving. Garnish with pine nuts and asparagus.

CARRIE'S ARTICHOKE AND SUN-DRIED TOMATO PASTA

Steps:

• Fill a large pot with lightly salted water and bring it to a rolling boil.
• While the water is heating, melt the butter over medium heat in a large saucepan. Add the onions, mushrooms, and garlic; cook and stir until tender, about 5 minutes.
• Stir in the sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; reduce the heat and simmer until liquid is reduced by a third, about 4 minutes.
• Cook the fresh pasta in boiling water until done, about 2 minutes. Drain.
• Toss pasta with sauce. Top with fresh tomatoes and cheese, add pepper to taste, and serve.

CHICKEN WITH ARTICHOKES AND SUNDRIED TOMATOES

Steps:

• Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

FETTUCCINE WITH ARTICHOKES, SUN-DRIED TOMATOES AND WALNUTS

Steps:

• Cook fettuccine in medium pot of boiling water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1/4 cup cooking liquid.
• Meanwhile, stir walnuts in heavy large skillet over medium-high heat until lightly toasted, about 2 minutes. Transfer nuts to small plate. Pour artichoke marinade and wine into same skillet. Boil until reduced to 3/4 cup, about 2 minutes. Whisk in sour cream and remove from heat (do not boil). Mix in artichokes, tomatoes and 1/3 cup chives.
• Add pasta to sauce. Toss to blend well, adding reserved pasta cooking liquid by tablespoonfuls if pasta is dry. Season to taste with salt and pepper. Divide pasta between 2 plates. Sprinkle with walnuts and remaining 2 tablespoons chives and serve.