Ingredients

• 1 1/3 cups red bell pepper, thinly sliced
• 4 tsp EVOO
• 1 tsp chopped garlic
• 6 ounces fresh fettuccine
• 1 1/3 cups chicken stock (substitute for vegetarian)
• 4 tsp balsamic vinegar
• 1/2 cup sun-dried tomatoes
• 1/2 cup marinated artichoke hearts with liquid
• 1 1/2 cups (about 1/2 pound) grilled chicken, sliced
• 2 Tbsp fresh basil, thinly sliced
• 2 tsp parmesan cheese
• kosher salt and ground pepper to taste

Directions

1. In a large saute pan, heat olive oil medium heat.
2. Add pepper and cook three minutes, or until soft.
3. Add garlic, and saute for 30 seconds.
4. Add stock and vinegar, bring to a boil, and simmer until reduced by half.
5. Add sun-dried tomatoes, artichoke hearts and liquid, chicken, and basil.
6. Season with salt and pepper.
7. Keep warm.
8. In a large pot of salted boiling water, cook fettuccine for two minutes, stirring periodically.
9. Drain fettuccine, add to pasta sauce and mix thoroughly.
10. Top with parmesan cheese.

• Serves two.
• Calories per serving:  580
• Fat:  17g
• carbs:  66g
• Protein:  44g