This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chicken And Artichoke Sauce For Spaghetti
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- #82278
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound spaghetti, thin spaghetti or vermicelli
salt and pepper, to taste
3 tablespoons olive oil
1 cup chopped onion
2 boneless, skinless chicken breast halves
1 can (14 ounce size) artichoke hearts (not marinated)
1 package (6.5 to 8 ounce size) herbed cream cheese, such as Alouette brand
1 cup milk (or white wine)
1/3 cup freshly grated Parmesan cheese
directions
Bring a large pot of water to a boil with at least 1 teaspoon salt. Add pasta and cook until tender.
Meanwhile, heat olive oil in a wide skillet over high heat. After a minute or so, add onion and stir. Adjust heat so onion cooks quickly but doesn't burn. Cook until it begins begin to brown.
While the onion cooks, cut chicken into 2-inch pieces. Drain the artichoke hearts and quarter them. Add chicken to skillet and cook 4 to 5 minutes. Add artichoke hearts, cheese and milk, stirring to distribute and melt cheese.
Add more milk, if desired, for a thinner sauce. Pour sauce over drained noodles and sprinkle with Parmesan cheese. Serve with asparagus or other green vegetable.
added by
ilovesaragirl
nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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