Fettuccine with Roasted Herb Chicken and Roasted Roma Tomatoes

Source: Sysco Corporate Chef Charles Hastreiter

Yield: 24 Servings

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Nutritional Information:
Nutritional Information

Ingredients

•	24 SYSCO Imperial fresh Roma or plum tomatoes, quartered lengthwise

•	Arrezzio olive oil

•	SYSCO Classic salt, ground black pepper, to taste

•	1 oz. Arrezzio Italian seasoning, divided

•	12, 6-oz. SYSCO Classic boneless, skinless chicken breasts

•	24 SYSCO Imperial artichoke hearts, quartered

•	6 whole portabella mushroom caps

•	6 SYSCO Natural fresh garlic cloves, divided

•	3 lbs. dry Arrezzio fettuccine

•	24 SYSCO Natural fresh basil sprigs

Preparation

1.	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°F oven for 1 hour or until desired texture is reached; cool.

2.	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 a 350° to 375°F oven until done. Cut into strips.

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

4.

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