Italian

Squid Ink Fettucine is for Dinner.

Squid Ink Fettucine takes 15 minutes to prepare.

Squid Ink Fettucine takes 10 minutes to cook.

Squid Ink Fettucine makes 4 servings.

The ingredients for Squid Ink Fettucine are:

1 lb. package of squid ink fettucine
12 oz chicken breast, sliced thin
1/3 c. olive oil
3 cloves of garlic, sliced into slivers
3/4 tsp. red pepper flake (you can cut this to 1/2 tsp pretty easily)
1/4 c. chopped sun dried tomatoes or 3/4 c. fresh diced tomato
zest of 1/2 lemon
juice of 1/2 lemon
1/2 tsp. parsley flakes
Salt & pepper to taste

Here is how you make Squid Ink Fettucine:

Prepare a large pot of boiling salted water but DO NOT cook the pasta right away.In a skillet, heat a small amount of olive oil and sautee the chicken and artichokes, then reserve.Pour the remaining 1/3 c. of olive oil into the skillet with the red pepper flake, parsley, and garlic. Cook on low heat until the garlic is translucent, then add the tomato, chicken, and artichoke. Add some salt and pepper to taste, then remove from heat and toss in the lemon zest and lemon juice, mixing thoroughly.In the boiling water, add your pasta and cook for 3-4 minutes until al dente. Drain the pasta, but reserve a small amount of the pasta water.Toss the pasta with the sauce / chicken / artichoke mixture, adding some pasta water if you need a little more liquid, and serve!Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user BZARCHER.

The nutritional information for Squid Ink Fettucine is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 710.1

• Total Fat: 21.2 g
• Cholesterol: 49.3 mg
• Sodium: 104.6 mg
• Total Carbs: 90.5 g
• Dietary Fiber: 7.3 g
• Protein: 35.9 g

Squid Ink Fettucine is Italian cuisine.