Chicken Gorgonzola Pasta

This dish had a great Mediterranean flavor to it. I think with some onion and kalamata olives it would be like dining in Italy or Greece. I definitely plan on adding those additional ingredients the next time this recipe appears on my menu. I lighted up the original version by reducing the amount of oil and butter called for; I also substituted fat free milk for heavy cream and used reduced fat cheese. I don’t think any of these alterations affected the taste.

Adapted from The Chef In My Head

Ingredients
2 oz sun-dried tomatoes, chopped
1 lb chicken breasts, skinless, sliced in 3/4 inch wide strips
8 oz whole wheat fettuccine pasta, cooked according to package directions
2 tsp olive oil
1 tbsp butter
4 garlic cloves, finely chopped
8 oz baby bella mushrooms, sliced
1/2 cup canned artichoke hearts, drained & quartered
2 tbsp lemon juice
2 tsp dried tarragon
salt & pepper, to taste
1/2 cup dry white wine
1/2 cup chicken broth
2 oz crumbled reduced fat Gorgonzola cheese
1/4 cup fat free milk
*Parmesan, shredded for garnish if desired

Directions
1. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate, do not clean skillet.

2. Cook pasta until just tender, drain.

3. Meanwhile, reheat skillet to medium-high heat and add butter. Add garlic; sauté until tender.

4. Add sun-dried tomatoes, mushrooms, artichoke hearts, tarragon and salt & pepper; sauté for about 2-3 minutes.

5. Add lemon juice, white wine and chicken stock. Return chicken to pan together with vegetables, cover and reduce heat to medium, for approximately 10-15 minutes.

6. Uncover, add Gorgonzola and milk, stir to combine and heat through.

7. Serve over pasta and garnish with Parmesan. Enjoy!

The Facts
4 Servings
*Does not include Parmesan