Prep Time: 15 mins Cook Time: 30 mins Serves: 2 Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative. Ingredients:

• 2 deboned, skinless chicken breasts
• 1/2 cup Kaydub Rub
• 2 Tbsp Extra Virgin Olive Oil (EVOO)
• 2 Tbsp Canola oil
• 2 Tbsp minced garlic
• 1/4 Cup chopped sundried tomatoes
• 1/4 Cup chopped green olives
• 1/4 Cup chopped artichoke hearts
• 1/4 Cup chopped oyster mushrooms
• 1/4 Cup white wine
• 1 Cup Low Fat Sour Cream
• 1/2 Cup shredded parmesan cheese
• 1/2 Pound cooked linguini
• Salt and Pepper to taste

Directions:

• Pre-heat oven to 350
• Heat a cast iron skillet on high
• Coat chicken breasts in Kaydub Rub
• Add 2 Tbsp Canola oil to skillet
• Add chicken breasts to cast iron skillet, blacken one side, turn blacken other side
• Put cast iron skillet in oven for 10 minutes, or until internal temp is around 170
• Remove chicken from oven, thinly slice
• Add 2 Tbsp EVOO to a large skillet over medium heat
• Add minced garlic, caramelize slightly
• Add white wine, green olives, sundried tomatoes, artichoke hearts and mushrooms
• Stir in sour cream, add sliced chicken, increase heat to simmer, reduce sauce by half
• Stir in salt, pepper, cooked linguini and 1/2 of the parmesan cheese
• Serve, sprinkled with remaining 1/2 of the parmesan