Friday, September 17, 2010

Chicken Artichoke Spinach Pasta

This was a huge hit with my boys. Even my husband who does not like Pasta liked it.

1 1/2 lbs grilled chicken breast cut in strips or chunks
2 lbs of pasta
1 large can of artichoke hearts or 3-5 steamed artichoke hearts, chopped coarsely
1 lb of baby spinach leaves chopped
2 shallot chopped
4 clove garlic chopped fine
2 tbs olive oil
1 -2 lemons (about 1/4 cup of juice)
1 TBS lemon zest
1 cup heavy cream
1/4 cup white wine vinegar
1/2 cup chicken broth
4 Tbs butter
1/2 cup shredded Parmigiano Reggiano cheese or more to taste
Salt and cracked black pepper

1.Cook the pasta while you are making the sauce.

2.Saute the shallot and garlic in the olive oil just until it is transparent, don’t allow to brown.

3.Add the cream, chicken broth and the wine vinegar and simmer, uncovered to reduce by half.

4.Whisk in the butter a little at a time.

5.Add the chicken, artichokes, and spinach and simmer for about 2 minutes or just until the spinach wilts but still has texture.

6.Add the lemon juice and 1 tablespoon zest from the lemon and stir. Taste for flavor and add salt and pepper as needed.

7.If the sauce is too thick add a little cream, if it is too thin simmer a little longer.

8.Spoon over hot, cooked pasta.

9.Sprinkle each serving with about 2 Tbs. of the cheese.

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