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Artichoke Chicken Pasta Recipe

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Artichoke Chicken PastaJavier Mendez & Elizabeth Carris
from Chef Javier Mendez
McCarthy’s on the Riverwalk,
Elkhart, Indiana

Serves Two

  • Two 6 oz chicken breasts cut into strips
  • 1/2 tsp garlic
  • 1 T of onion (minced)
  • 4 T white vinegar
  • 3 oz white wine (chardonnay is a good choice)
  • 4 T lemon juice
  • 6 oz heavy cream
  • 3 oz artichoke hearts
  • 2 T of sundried tomato
  • 1/4 cup of spinach chiffonade (cut into long, thin strips)
  • 10 oz cooked fettucini

Saute chicken strips with garlic and onion until carmelization starts. Reduce lemon juice with vinegar to almost half. Add the white wine and reduce by two-thirds. Add heavy cream, reduce heat and simmer 10 minutes. Add artichoke hearts, sun-dried tomato, spinach and pasta. Place in a bowl and top with Parmesan and parsley.

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Javier Mendez, McCarthy's On the Riverwalk, recipe

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