Bold New Ideas
RECIPE:
Fettuccine with Roasted Herb Chicken
and Roasted Roma Tomatoes
• 24 SYSCO Imperial fresh Roma or plum tomatoes,
quartered lengthwise
• Arrezzio olive oil
• SYSCO Classic salt, ground black pepper, to taste
• 1 oz. Arrezzio Italian seasoning, divided
• 12, 6-oz. SYSCO Classic boneless, skinless chicken breasts
• 24 SYSCO Imperial artichoke hearts, quartered
• 6 whole portabella mushroom caps
• 6 SYSCO Natural fresh garlic cloves, divided
• 3 lbs. dry Arrezzio fettuccine
• 24 SYSCO Natural fresh basil sprigs
DIRECTIONS:
1. For roasted tomatoes, brush tomato quarters with olive oil; season lightly with salt, pepper and Italian seasoning. Place on wire racks, cut side down. Roast on sheet pan in 300°F oven for 1 hour or until desired texture is reached; cool.
2. For chicken, brush the meat lightly with olive oil and season with salt, pepper, Italian seasoning, and 2 of the garlic cloves, minced. Roast on rack in a 350° to 375°F oven until done. Cut into strips.
3. For vegetables, brush a heated chargrill with olive oil. Grill the artichoke hearts and mushroom caps until marked; remove. Slice caps into strips.
4. Cook pasta in large stock pot of boiling water until al dente. Remove from heat; drain well. Lightly toss with olive oil. In a large sauté pan or brassier, heat olive oil; add remaining garlic, sliced; brown lightly. Remove from pan; reserve. Add tomatoes and vegetables; sauté. Add pasta, tossing with vegetables until heated through. Plate pasta, top with 3 oz. of herbed chicken. Garnish with fresh basil and reserved browned garlic slices.
Source: Sysco Corporate Chef Charles Hastreiter
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