Riesling Lemon Pepper Pasta & Chicken Riesling Lemon Pepper Pasta & Chicken 24 24, 4-oz. Sysco Classic boneless skinless chicken breasts, diced 1 1/2 cups Arrezzio olive oil 6 oz. Sysco Imperial onion, minced 1 lb., 8 oz. Sysco Imperial mushrooms, sliced 2 Tbsp. Sysco Classic minced garlic 3 lbs. Sysco Imperial artichoke hearts, canned or frozen, quartered 1 lb., 8 oz. Sysco Imperial red pepper, diced, roasted 1/2 cup Sysco Natural fresh rosemary, chopped 3 cups Semi-dry Riesling wine 1 1/2 qts. Sysco Imperial heavy cream To taste Sysco Classic salt, Sysco Imperial/ McCormick pepper, 12 lbs. LaBella lemon-pepper linguini, cooked 1. For each serving, sauté 4 oz. diced chicken in 1/2 Tbsp. oil in skillet until opaque. Add 1 Tbsp. minced onion, 1 oz. sliced mushrooms and 1/4 tsp. garlic for 2 minutes. Stir in 2 oz. artichoke quarters, 1 oz. roasted pepper, 1 tsp. rosemary and 2 Tbsp. wine; cook 2 minutes. Add 1/4 cup cream and season to taste; simmer mixture until slightly thickened. 2. Toss with 8 oz. cooked linguini; heat thoroughly. Serve in shallow bowl.