Name: Mi Patrona (Washington)
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

Above all – and again this I regard as most important of all – always respond to every impulse to pray… It is the work of the Holy Spirit… So never resist, never postpone it, never push it aside because you are busy. Give yourself to it, yield to it; and you will find not only that you have not been wasting time with respect to the matter with which you are dealing, but that actually it has helped you greatly in that respect.

Martyn Lloyd-Jones

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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