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| Chicken and Artichoke Marsala | |||||
| Ingredients: | |||||
| 1 | shallot | ||||
| 1 pd | boneless, skinless chicken breast | ||||
| 1 pd | thimble pasta | ||||
| 1/2 pd | artichoke hearts | ||||
| 1/2 cup | grated parmesan | ||||
| 1/2 cup | half-and-half | ||||
| 1/2 cup | chopped parsley | ||||
| Directions: | |||||
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1 shallot, finely minced
1 pound boneless, skinless chicken breast, cut into bite-sized pieces 1 teaspoon kosher salt, plus 3/4 teaspoon 1 cup dry Marsala wine 1 pound thimble pasta 1/2 pound frozen artichoke hearts, thawed 1/2 cup grated Parmesan 1/2 cup half-and-half 1/2 cup chopped fresh flat-leaf parsley 1 teaspoon freshly ground black pepper Place the cooing spray in a large, heavy skillet over medium-high heat. Add the shallot and cook for 1 minute. Add the chicken and 1 teaspoon of the salt. Saute, stirring occasionally, until chicken is golden. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until al dente. Drain pasta and add it into the chicken, Marsala and onions. Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve. Number of Servings: 6 |
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