California Artichoke Chicken
Prep time:
15 minutesCooking time:
15 minutesThe artichoke hearts and pistachios not only give this dish its distinctive flavor, but also its high price. You can save money by using thawed green beans and chopped pecans instead.
Ingredients
Serves 4
- 2 tablespoons butter or margarine
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 2 shallots, minced
- 8 ounces mushrooms, sliced
- 1 (14-ounce) can artichoke hearts, drained, quartered
- 1 1/2 pounds skinless, boneless chicken breasts, cubed
- 1/2 cup dry vermouth or white grape juice
- 1 teaspoon dried basil
- 2 ounces tubetti or other small pasta, cooked, drained
- 1/2 cup pistachios
- 1/4 cup grated Parmesan cheese
Directions
1
Heat butter and oil in a large skillet over medium heat. Add garlic and shallots. Cook until fragrant, about 1 minute.
2
Add mushrooms and artichoke hearts to skillet. Cook until mushrooms are lightly browned, about 5 minutes.
3
Add chicken to skillet. Cook until chicken is partially cooked, about 5 minutes.
4
Add vermouth and basil to skillet. Bring to a boil. Reduce heat; simmer until chicken is cooked through, about 2 minutes. Serve over pasta. Top with pistachios and Parmesan.
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Cookin' xpress!
Cookin' xpress!
The best-tasting Parmesan cheese is sold by the chunk. To guarantee freshness, wrap in a paper towel slightly dampened with a mixture of 2 teaspoons water and 1/2 teaspoon vinegar. Seal in a plastic bag and refrigerate for up to 1 month.
Great Pairings
Beet Salad with Creamy Dressing
The next time you buy fresh beets, do not discard the greens. Cooked beet greens make a great side dish. Sauté greens in oil until tender, about 8 minutes. Add garlic and red pepper flakes.
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