Freezer Recipes: Chicken Piccata over Fettucini

Ingredients

6 Boneless/Skinless chicken breasts

1 Red Bell Pepper (diced finely)

1 Can or Jar of Artichoke Hearts (quartered)

1 large sweet onion (peeled & chopped)

3 cloves of garlic (minced)

1/3 cup of dry sherry or white wine

3 Tablespoons of capers

1 cup of Chicken Stock

3 Tablespoons of Butter

Additional Ingredients for Cooking Day


1 Package of Fettucini (uncooked)

(2 tablespoons of olive oil or butter for sauteing chicken when you're ready to cook it)


2 Lemons (juice them over the chicken when you're cooking it with the sauce, and then slice up one of the lemons and use the slices to garnish the dish).

Directions

Place the 6 boneless/skinless chicken breasts in a quart sized ziplock bag and set aside. In a separate quart sized ziplock bag, mix all other ingredients. Place both quart bags in a gallon sized ziplock bag and place in the freezer.

Preparation

Thaw in the refrigerator the night before you plan to prepare. In a pasta pot, boil enough water to cook a package of fettucini. Add a pinch of salt to prevent the pasta from sticking to the pot. When the water is boiling, place the package of fettucini in the pot and cook it until it's al dente. Meanwhile, saute chicken breasts in 2 tablespoons of olive oil or 2 tablespoons of butter. Once both sides are cooked, add sauce mixture, cover pan, and simmer on low until sauce has warmed and butter has melted. Serve over fettucini. Enjoy!

Note: I have served this dish with 6 whole boneless/skinless chicken breasts, and I've served it with the chicken breasts sliced into bite sized pieces over the fettucini. Both are delicious, but I think that cutting the chicken into bite sized pieces is more child-friendly.