Provided by Sixty Vines

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 2 people

INGREDIENTS

• 1 Tbsp olive oil
• 1 tsp minced garlic
• 1 cup pulled chicken
• 1/4 cup marinated artichokes
• 3 oz chicken stock
• 3 oz white sauce can substitute alfredo sauce
• 4 oz fettuccini
• 1/4 cup Pecorino Romano grated
• 1 Tbsp parsley chopped
• 1/4 cup spinach chiffonade
• 1 Tbsp Pecorino Romano microplaned
• cracked black pepper
• 1 Tbsp breadcrumbs
• 1/4 lemon (per serving) zested

INSTRUCTIONS

1. Add olive oil and garlic to sauté pan over medium heat for 30 seconds (until garlic is translucent).
2. Add the chicken and artichokes, heating for approximately one minute.
3. Deglaze pan with chicken stock then add fettuccini sauce (or alfredo sauce, if substituting).
4. Drop the pasta in salted boiling water for 90 seconds for fresh pasta (or 9-11 minutes for dry pasta).
5. Add spinach, parsley and Pecorino Romano and heat until simmering to the sauté pan.
6. Add well-drained pasta to the pan, tossing to combine evenly, ensuring the Pecorino Romano is melted.
7. Garnish the dish with microplaned Pecorino Romano, cracked black pepper, breadcrumbs and lemon zest. Enjoy!