| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Chicken, Cookbook, Pasta, Restaurant, Sausage | 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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