I first had this dish at a dinner for work and it was delicious so I had to make it myself! I never thought I liked artichokes but I guess that was just a childhood misconception because I love them now. Stephen isn’t the biggest fan of artichokes but the combinations of flavors in this wins his vote. I have found a lot of different recipes and have come up with my own variations so it is just the way I like it!
Serves 8
Add the noodles to a large pot of boiling water and cook according to the directions on the box. We like our noodles softer than al dente so we add a few minutes to the cooking time.
Melt the butter in a pan.
Take your cut up chicken.
Add it to the butter and cook on medium heat.
Cook until white throughout the pieces, about 7 minutes.
Add the whipping cream, white wine, artichokes and mushrooms to the chicken and butter.
Stir well then add the parmesan cheese and stir some more.
Add the salt and pepper. You will need to cook the sauce for about 10 minutes, stirring occasionally.
Meanwhile, check on that pasta.
When it is ready, drain in a strainer.
Then return the noodles to the original pan and remove from heat.
The sauce should thicken slightly.
Pour the sauce onto the noodles. You could pour a little and stir and repeat until it is all mixed. I like to just pour it all on top.
Then stir.
And stir.
Until evenly covered.
Then serve! We had this with whole edemame and potato rolls. Yummy!
Chicken Jerusalem
Ingredients
- 1 lb Farfalle (Bowtie) Pasta
- 2 cups Chicken Breasts cut in cubes
- 4 tbsp Butter
- 1/4 cup White Cooking Wine
- 1 cup Whipping Cream
- 3/4 cup Parmesan Cheese
- 12 oz Artichoke Hearts (I get a jar and the hearts are quartered for me)
- 1 cup Mushrooms sliced (I was out of these but it makes a great addition to the meal)
- Salt and Pepper to taste
Instructions
- Add the noodles to a large pot of boiling water and cook according to the directions on the box. We like our noodles softer than al dente so we add a few minutes to the cooking time.
- Melt the butter in a pan.
- Take your cut up chicken. Add it to the butter and cook on medium heat.
- Cook until white throughout the pieces, about 7 minutes.
- Add the whipping cream, white wine, artichokes and mushrooms to the chicken and butter. Stir well then add the parmesan cheese and stir some more.
- Add the salt and pepper. You will need to cook the sauce for about 10 minutes, stirring occasionally.
- Meanwhile, check on that pasta. When it is ready, drain in a strainer.
- Then return the noodles to the original pan and remove from heat. The sauce should thicken slightly.
- Pour the sauce onto the noodles. You could pour a little and stir and repeat until it is all mixed. I like to just pour it all on top. Stir until evenly covered.
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Looks pretty good !