Recipes
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Bistro Chicken Fettuccine
½ pound spinach
fettuccine
2 tablespoons extra
virgin olive oil, divided
1 1/2 pound boneless
skinless chicken, cut in ½- inch wide strips
1 teaspoon coarse salt
1 teaspoon black pepper
¼ pound Proscuitto,
julienne cut
1/3 cup Be Happy Be
Healthy® Snacks Amazing
Apricots
¼ cup chopped onions
1/8 teaspoon red pepper
flakes
1 Fruitfull®
Lemon bar, thawed
¼ cup white wine or
chicken broth
1 tablespoon Dijon
mustard
1/2 cup crumbled
gorgonzola cheese
1 teaspoon dried
tarragon or 1 tablespoon fresh
Garnish: ¼ cup Be Happy
Be Healthy® Snacks
All About Almonds
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Instructions:
Cook spinach fettuccine al dente per package
instructions. Drain, spoon onto a large pasta serving plate and keep warm.
Heat 1-tablespoon olive oil in a skillet over
medium heat. Season chicken strips with salt and pepper and brown in skillet
until no linger pink. Remove chicken to a plate, maintain skillet heat and
add the 1-tablespoon olive oil, Proscuitto, apricots, onions and red pepper
flakes and sauté for 3 minutes. Add the Lemon bar, chicken, white wine
or chicken broth and mustard to the pan and reduce the liquid until
it glazes the chicken. Remove from heat and spoon skillet contents and any
juices across fettuccine. Combine the cheese and tarragon and sprinkle
across chicken. Sprinkle with almonds. So delicious!
Recipe submitted by:
Devon Delaney
Princeton, NJ
Happy & Healthy Products, Inc.