ounces fresh fettuccini
1 chicken cube
1/4 cup extra virgin olive oil
1 pound boned and skinned chicken scallopine
to taste salt and pepper
1/2 pound chanterelle mushrooms, cleaned and sliced
1/2 pound asparagus
2 artichoke bottoms, sliced
1 cup marinara sauce
1/2 cup fresh parmesan cheese
In large pot of boiling
salted water add chicken cube . Stir to dissolve . Cook pasta in water until
tender but still firm to bite. Drain pasta, rinse in cold water and drain
Place in a large bowl. Cut the chicken into small strips. Heat
oil in a sauté pan over high heat.
Quickly stir fry chicken strips.
Season with salt and pepper. Transfer chicken to an oven proof casserole dish.
Add mushrooms and cook over high heat for 5 minutes. Combine chanterelle
mushrooms with chicken. Steam to heat asparagus tips and artichokes.
marinara sauce in a medium saucepan. Heat chicken and mushrooms until chicken
is fully cooked.
Heat fettuccini in boiling water. Drain
well. Transfer to a large serving platter. Spoon marinara sauce over pasta.
Garnish pasta with chicken, mushrooms, vegetables, and spoon pesto in center of
pasta. Serve at once, with fresh parmesan cheese.