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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