Artichoke Chicken Pasta
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.
