Fettuccine with Roasted Herb Chicken Courtesy Of: Sysco Corporation Fettuccine with Roasted Herb Chicken Serves 24 24 Fresh Roma or plum tomatoes, quartered lengthwise 26 g or 1 oz Italian seasoning, divided 12 Boneless, skinless chicken breasts (6 oz/150g) 24 Artichoke hearts, quartered 6 Whole portabella mushroom caps 6 Fresh garlic cloves, divided 1 1/2 Kg or 3 lbs Dry Arrezzio Fettuccine 24 Fresh basil sprigs Olive oil Salt and ground black pepper, to taste 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 degree F (150 degree C) oven for 1 hour or until desired texture is reached; cool.

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 350 degree F (180 degree C) oven until done. Cut into strips.

For vegetables, brush a heated chargrill with olive oil. Grill the artichoke hearts and mushroom caps until marked; remove. Slice caps into strips.

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 saute pan or brassier, heat olive oil; add remaining garlic, sliced; brown lightly. Remove from pan; reserve. Add tomatoes and vegetables; saute. Add pasta, tossing with vegetables until heated through. Plate pasta, top with 3 oz (75 g) of herbed chicken. Garnish with fresh basil and reserved browned garlic slices.