Lemon Butter Sauce
1/4 cup white wine
juice of one large lemon
2/3 cup heavy cream
2 sticks unsalted butter
4-6 ounces mushrooms
12 ounces canned artichoke hearts, drained
1/2 cup capers
1/2 cup pimentos
Chicken and Pasta
Boneless, skinless, cooked chicken meat -- I used the meat from a chicken I had boiled to make stock, breasts and thighs.
1 pound of pasta -- whatever you have. I used orichette.
Heat the wine and lemon juice over medium heat, boiling slowly until the mixture is slightly reduced. Stir in cream and simmer to thicken. Add mushrooms, sliced into small pieces. Slice the butter into tablespoons and add individually, until fully incorporated. Add salt and pepper to taste. Remove from heat, add artichokes, capers and pimentos. Cover and keep warm.
Boil pasta in salted water to al dente. Drain and set aside.
Cut chicken into bite-sized pieces. Stir into sauce.
Put the pasta on a large tray and pour the chicken and sauce over the top.
Top with fresh grated parmesan and fresh basil.
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