Fettuccini With Artichoke, Seitan, and Sun-Dried Tomato

• 4 cups whole wheat fettuccine, cooked and drained
• 1 12 cups seitan, cubed
• 7 sun-dried tomatoes, sliced
• 12 cup artichoke heart, cut into bite sized pieces
• 4 garlic cloves, minced
• 8 tablespoons olive oil
• 5 tablespoons white wine
• 2 tablespoons lemon juice
• 2 tablespoons dried basil leaves
• 1 tablespoon dried thyme
• 1 teaspoon black pepper

1. Put half of the olive oil into a skillet, and add the garlic.
2. Cook over low heat for about two minutes.
3. Add the cooking wine, lemon juice, artichoke and tomato to the skillet.
4. Cook for another two minutes.
5. Add the seitan, and cook for about a minute and a half.
6. Turn the heat up to high.
7. Add the pasta, spices, and remaining olive oil, and stir fry for about 45 seconds.

whole wheat fettuccine, seitan, tomatoes, heart, garlic, olive oil, white wine, lemon juice, basil, thyme, black pepper

Taken from www.food.com/recipe/fettuccini-with-artichoke-seitan-and-sun-dried-tomato-274408 (may not work)