Ingredients:

• 4 each chicken breast, boneless and skinless
• 4 each artichoke hearts, fresh
• 1 each lemon, juice of
• 3 Tbs. olive oil
• 2 Tbs. garlic, chopped
• 2 cups chicken broth
• 1 cup green peas, frozen
• 1 Tbs. chervil, fresh, chopped
• 3 Tbs. butter
• 1 Lbs. fettucine
• salt and pepper to taste

Instructions and Comments:

Fire up the grill!! Season the chicken with salt, pepper and a pinch of chile powder for each breast. Rub the artichoke hearts with lemon juice and 1 Tbs. olive oil. To the grill, cook the chicken and artichokes fully, when done let them cool. Slice the chicken into strips and dice the artichoke into medium pieces. Cook the pasta according to the instructions provided on the box. Meanwhile, heat the remaining olive oil in a large non stick pan. When the oil starts to smoke, add the garlic, chicken strips, and diced artichokes. Saute for about 1 minute. Add the chicken broth and reduce until half of the liquid has evaporated. Add the peas and chopped chervil. Simmer for an additional minute. Add the butter and cooked pasta. Season with salt and pepper and serve immediatley.

*chef's note, you can replace the fresh artichokes with about 1 cup full, marinated or canned artichoke hearts. Just add them with the peas near the end of cooking.
*chef's note, substitute the fetucine with any of your favorite pasta. Flavored noodles are nice, such as spinach, or red pepper. Stay away from the heavily seasoned pastas, such as tomato basil or lemon pepper, as they tend to lend too much distinct flavor.

Quail Egg Pastas by Casale Paradiso Casale Paradiso premium-quality specialty pastas are made from only three all-natural ingredients - durum wheat semolina, pasteurized quail eggs, and water.

Casale Paradiso Quail Egg Pastas are harder to overcook, tastier, and lighter than average pastas. They are full of flavor, always "al dente", and should only be served with the most exquisite sauces and cheeses. Casale Paradiso Quail Egg Pastas are harder to overcook, tastier, and lighter than average pastas. They are full of flavor, always "al dente", and should only be served with the most exquisite sauces and cheeses.