Fettuccine Bravo Con Pollo

Source: Mauro’s, Conifer, CO

Yield: 24 Serving

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Nutritional Information:
Nutritional Information

Ingredients

•	12 oz. each SYSCO butter, Arrezzio olive oil

•	1 lb., 8 oz. sun-dried tomatoes, chopped

•	3 lbs. SYSCO Natural fresh broccoli florets

•	2 oz. SYSCO Natural fresh whole peeled garlic, minced

•	6 lbs. SYSCO Classic boneless, skinless chicken breast, diced

•	SYSCO Classic salt, crushed red pepper, to taste

•	3 qts. dry white wine

•	4½ qts. SYSCO Imperial heavy cream

•	12 lbs. cooked Arrezzio fettuccine

•	1 lb., 8 oz. Arrezzio grated parmesan cheese

Preparation

1.	For each serving, heat 1 Tbsp. each butter and oil in skillet until hot. Add 1 oz. sun-dried tomatoes, 2 oz. broccoli, ½ tsp. minced garlic and 4 oz. diced chicken. Sauté 2 minutes; season with salt and crushed red pepper.

2.	Add ½ cup wine; reduce to approximately 2 Tbsp; add ¾ cup cream. Bring to simmer; add 8 oz. cooked fettuccine. Toss; cook until pasta is heated through. Stir in 1 oz. cheese. Pour into large pasta bowl; serve immediately.