Category: Chicken

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 dash Salt

1 dash Pepper

2 oz Olive oil

8 oz Penne pasta, cooked al dente

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