1/4 Butter Olive Oil
2 whole boneless, skinless chicken breasts, cubed
2 garlic cloves, minced
3 c. whipping cream
1 Fennel Bulb
1/4 c. Honeybell White Balsamic
1/2 c. freshly grated Parmesan cheese
1/4 tsp. nutmeg
Salt and pepper to taste
14 oz. Artichokes ( 10 -12 count) drained and chopped
3 oz. pkg. dried cranberries
1 lb. Fettuccine
chopped fresh parsley and orange zest for garnish
In a large frying pan, heat butter olive oil and sauté cubed chicken and garlic until barely cooked (do not over cook). Trim the fennel, pick and reserve any leafy tops, then halve the bulb and finely slice it. Place in the pan of olive oil but first remove chicken and set aside. Sauté slightly and add whipping cream and balsamic to the pan and stir well. Add Parmesan, nutmeg, salt and pepper stirring till smooth. Simmer for 5 minutes and add chopped artichokes, cranberries and chicken, simmer and stir for 10 minutes. That's it for the sauce!. Cook the fettuccine according to package directions and drain. Carefully fold the sauce into the pasta and garnish with chopped fennel tops and orange zest. Serve with garlic toast.
*Submitted by Virginia McDonald
Staff member
