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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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