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CATEGORY CUISINE TAG YIELD
Meats, Dairy Italian Pasta, Chicken, Sausage, Restaurant, Cookbook 2 Servings

INGREDIENTS

4 oz Chicken breast; skinned and cut in long strips, dusted in flour
3 oz Italian sausage
4 oz Artichoke hearts; quartered
2 oz Tomatoes; diced
3 oz Fresh spinach
6 oz Heavy whipping cream
3 oz Dry white wine
1 oz Fresh garlic
1 ds Salt
1 ds Pepper
2 oz Olive oil
8 oz Penne pasta; cooked al dente

INSTRUCTIONS

Saute garlic in olive oil. Add chicken, sausage, artichoke hearts, salt and
pepper. Saute' for 5 minutes until chicken and sausage are almost cooked.
Deglaze with wine. Add whipping cream and simmer until thickened. Add
cooked pasta, tomatoes and spinach. Toss until spinach begins to wil~ Top
with Parmesan cheese.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon,
1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com>
Recipe by: Lanza's Ristorante, Port Townsend

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