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.
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Sysco Canada > Home > Recipes > Entrees > Riesling Lemon Pepper Pasta & Chicken
 
Riesling Lemon Pepper Pasta & Chicken
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Yield: 24
 
Ingredients:
Sysco Classic boneless skinless chicken breasts, diced  24, 4-oz.  
Arrezzio olive oil   1 1/2 cups 
Sysco Imperial onion, minced  6 oz.  
Sysco Imperial mushrooms, sliced   1 lb., 8 oz.  
Sysco Classic minced garlic  2 Tbsp.  
Sysco Imperial artichoke hearts, canned or frozen, quartered   3 lbs.  
Sysco Imperial red pepper, diced, roasted  1 lb., 8 oz.  
Sysco Natural fresh rosemary, chopped  1/2 cup  
Semi-dry Riesling wine   3 cups  
Sysco Imperial heavy cream  1 1/2 qts.  
Sysco Classic salt, Sysco Imperial/ McCormick pepper,   To taste 
LaBella lemon-pepper linguini, cooked  12 lbs.  
 
Directions:
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.
 
 
  
 
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