Chicken Artichoke Pasta

By DWatkins23

This recipe was adapted from a Giada de Laurentis recipe, I added chicken & roasted garlic

Ingredients

• 3 T Olive Oil
• 1 medium onion finely chopped
• 1 lb mushrooms (mixed white/ mini portabella)
• 6 cloves roasted garlic chopped (available in antipasto bar)
• 4 chicken thighs, skin removed and meat cubed
• salt/pepper
• 1 cup Marsala Wine
• 1 pound pasta (seashell, orecchieto or other)
• 1/2 lb frozen artichoke hearts, thawed
• 3/4 c grated Parmesan
• 1/2 c cream

Details

Servings 6
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

place olive oil in a large heavy skillet over medium heat, add the onions, season with salt and pepper and cook til soft. Add the mushrooms, re-season with salt/pepper and saute until all the moisture has evaporated and the mushrooms are cooked down, about 10 minutes. Add roasted garlic and saute for a few minutes. Add the cubed chicken and a bit more olive oil and brown chicken. Add the marsala and cook until almost all the wine has evaporated, about 5 minutes. Meanwhile bring pasta water to a boil. Salt the water. Add pasta and cook til aldente and drain.

Add pasta to sauce and add the artichoke hearts, parmesan, cream and cook until artichoke is cooked through. Season with salt/pepper.