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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