Shelly's Recipe

CHICKEN AND ARTICHOKE HEARTS IN PARMESAN BLACK PEPPER CREAM SAUCE OVER CORKSCREW PASTA

Category: Pasta - Chicken

1 lb. corkscrew-style pasta
4 boneless chicken breasts, cubed
1 box frozen artichoke hearts, thawed (about 8-oz size)
3 medium cloves garlic, minced, or use a garlic press
1 1/2 cups trimmed whole snow peas (about 4 1/2 oz.)
3/4 cup thinly sliced carrots
2 tsp olive oil
2 Tbsp sherry
Parmesan Black Pepper Cream Sauce (recipe below)
Salt and pepper to taste, if needed

Prepare the pasta as directed. Drain and reserve pasta.

Heat the 2 tsp olive oil in a nonstick pan over medium high heat. Add in the cubed chicken breast and thawed artichoke hearts. Cook for about 3 to 4 minutes. Add in the garlic cloves, snow peas and sliced carrots. Cook until the chicken is lightly browned and vegetables are done. The texture should be crisp-tender.

Deglaze the pan with the sherry. Add in the sherry and stir the chicken and vegetables around until the sherry has evaporated or has been reduced. If needed, add in salt and pepper to taste. Serve with the Parmesan Black Pepper Cream Sauce and cooked corkscrew pasta.

Parmesan Black Pepper Cream Sauce
1 1/2 cups nonfat evaporated milk
4 Tbsp grated parmesan cheese
1/3 tsp fresh ground black pepper
Salt, dash if needed for seasoning, optional

In a small sauce pan, bring the nonfat evaporated milk to a boil with Parmesan cheese and black pepper over medium high heat.

Reduce heat, and slowly simmer the liquid until it has been reduced to about 1 cup (or continue cooking until the liquid has evaporated by about 1/4 to 1/2 cups). Stir frequently to prevent any sticking and burning of the Parmesan cheese. Adjust the sauce for seasoning if needed. Serve with the chicken and artichoke dish with pasta.