Fettuccine Paola
1 1/3 red bell pepper cut into thin strips
4 tsp extra virgin olive oil
1 tsp chopped garlic
6 ounces of fettuccine
1 1/3 cups of chicken stock
4 tsp of balsamic vinegar
½ cup of sun dried tomatoes
½ cup marinated artichoke hearts
1 ½ cups of grilled, sliced chicken
2 tbsp of fresh basin, chopped
2 tsp grated parmesan
Salt/pepper to taste

Let’s get started…

Chop sun dried tomatoes and set aside.  In a large sauté pan, heat olive oil over medium and heat.  Add bell pepper and cook for 3 minutes or until soft.  Add garlic, and sauté for 30 seconds.  Add stock and vinegar, bring to a boil, simmer until reduced by half.  Add sundried tomatoes, artichoke hearts and liquid, chicken and basil.  Season with s & p and keep warm.  Cook fettuccine, drain, add pasta sauce and mix well.  Top with parmesan cheese and VOILA!  You are fueled up and ready to run in the morning!

Serves 2 – Calories per serving is 580, Fat – 17g, Carbs – 66g, Protein – 44g