Paolo’s Italian Restaurant in Kent offers fettucine dish big on flavor | Recipe

Editor’s note: This local recipe also was published in the May 2008 edition of “Runner’s World."

  • BY Wire Service
  • Tuesday, July 22, 2008 3:17pm
  • Life
Fetuccine Paolo

Fetuccine Paolo

Fettuccine Paolo

Editor’s note: This local recipe also was published in the May 2008 edition of “Runner’s World.”

From Paolo’s Italian Restaurant, Kent

Serves 2

1 1/3 cups red bell pepper, thinly sliced

4 teaspoons extra virgin olive oil

1 teaspoon chopped garlic

6 ounces fresh fettuccine

1 1/3 cups chicken stock

4 teaspoons balsamic vinegar

1/2 cup sun-dried tomatoes*

1/2 cup marinated artichoke hearts with liquid

1 1/2 cups (about 1/2 lb.) grilled chicken, sliced

2 tablespoons fresh basil, thinly sliced

2 teaspoons grated Parmesan cheese

kosher salt and ground black pepper

In a large sauté pan, heat olive oil over medium heat.

Add pepper and cook three minutes, or until soft.

Add garlic, and sauté 30 seconds.

Add stock and vinegar, bring to a boil, and simmer till reduced by half.

Add sun-dried tomatoes, artichoke hearts and liquid, chicken and basil. Season with salt and pepper. Keep warm.

In a large pot of salted, boiling water, cook fettuccine for two minutes, stirring periodically.

Drain fettuccine, add to pasta sauce, and mix thoroughly. Top with Parmesan cheese.

*Rehydrate sun-dried tomatoes before cooking.

Put tomatoes in a bowl with one cup of warm water, and soak for one hour, or till softened.

Gently squeeze to remove excess liquid. Cut into thin slices.

Calories per serving: 580

Fat: 17 g

Carbs: 66 g

Protein: 44 g

For more information about Paolo’s Italian Restaurant, visit, or call (253) 856-5800.

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