Spinach Fettuccini with Artichoke Sauce

1/4 cup extra virgin olive oil

1/2 cup butter

6 cloves freshly crushed garlic

1 can artichokes in brine

1 tbsp chopped fresh basil

1 tbsp romano cheese

The juice lemon juice squeezed from 1/2 lemon

3 chicken tenderloins cut into bit size pieces

1 1/2 cup cooked spinach fettuccine

salt & pepper to taste

Directions:

Ingredients:

In a medium sauce pan add oil and butter and heat on medium high heat.

Once butter has melted add garlic and sauté for 1 minutes or until fragrant.

Add chicken salt and pepper and cook until chicken is no longer pink.

Next add the artichoke hearts, and lemon juice.

Plate and sprinkle with fresh basil and a little romano cheese if desired. Enjoy!