edpaffjr.comI prepared this recipe the other night and must say it was really delicious. I wanted to not only share it but also get it up online in-case I ever lost it. It comes from a recent issue of 5280 Magazine from Holly Hartnett owner of Venue.
- olive oil
- 1 pound boneless, skinless chicken breast
- 6 cloves garlic, slivered (I used minced)
- 1 cup light cream (I used heavy whipping cream)
- 6 ounces goat cheese, crumbled
- 16 ounces frozen young peas, blanched
- 2 jars marinated artichoke hearts (I used 1 regular size can)
- lemon juice to taste (I didn’t use any)
- salt and pepper to taste
- cayenne to taste
- 3 tablespoons grated Parmesan
- 1 pound fettuccine, cooked and strained
In a deep saute pan, heat three tablespoons of olive oil and add chicken. Sear until golden; remove from pan. Once you are able to handle the chicken, cut into bite-sized pieces. Lower heat and add more olive oil if necessary. Add garlic and cook until lightly golden.
Add chicken, cream, and goat cheese to the pan and simmer until chicken is cooked through. Add peas, artichoke hearts, lemon juice to taste, sale, pepper, and cayenne. Add Parmesan to desired consistency. Add cooked pasta to the pot and combine all ingredients. Serve additional cheese on top.
Ahh, thanks for this, very interesting. I’ve been looking high and low for a specific pasta dish that my wife and I had on our first date . I found an entire internet site with just pasta recipes (you might be interested) but no luck so far in finding the one! Damnit… I’m fairly certain it had seafood in it.. Any ideas? Nevermind, I will keep searching~!