A Sarcastic Appetite


Lemon Artichoke Pasta with Chicken
August 17, 2010, 8:13 am
Filed under: Uncategorized

There is a picky “particular” eater in Apartment 21B this week, and I needed to find something to cook that would appeal to him and to the Ninja. It’s no easy feat; one doesn’t like prosciutto or mustard, or onions or too many tomatoes; the other doesn’t like gluten products or excessive dairy, or radishes, or chickpeas. I spent an inordinate amount of time wondering what the hell I could cook….until I remembered how well this went over for all parties involved. Boom. Done.

         
It’s a bit of a compromise: it doesn’t have mustard, but it does have dairy; it’s not gluten-free pasta but there aren’t any tomatoes. Everyone was happy and I don’t even have any leftovers for lunch tomorrow. All things considered, I think I should become a diplomat.

It’s also straightforward and very easy: saute some artichoke hearts in butter and olive oil; add some garlic, lemon zest and juice. Add a little wine and cream, and toss with cooked pasta and lots of shredded Parmesan cheese. Sprinkle with chopped parsley for a little color.

Now that all the dishes have been washed and the pans have been returned to their rightful places, it’s time to freak out about what to cook next time. Any ideas?

Lemon Artichoke Pasta with Chicken

Serves 4.

2 tbsp. butter

1 tbsp. olive oil

1 14 oz can of quartered artichoke hearts, drained

2 cloves garlic

zest and juice of 1 lemon

1 lb. pasta of your choice (I used penne)

1/4 c. dry white wine

1/4 c. cream or half-and-half

2 boneless skinless chicken breast halves, cooked, and diced

about 1/2 c. shredded Parmesan, plus more for garnish

3 tbsp. flat leaf parsley, chopped

Cook the pasta according to the package directions; drain and set aside. In a large saute pan, warm the butter and olive oil over medium heat. Add the drained artichoke hearts, a bit of salt and pepper, and heat through for several minutes. Add the garlic and lemon zest and juice, and saute for another two minutes, until everything is smelling delightful. Pull the pan slightly off the heat before adding the wine. Let it simmer and reduce down before whisking in the cream. Add in the chicken pieces, more salt and pepper (season to taste), and then the cooked pasta. Shred the cheese over top; toss to combine. Add the parsley and toss again before removing from heat. Serve with more grated cheese and freshly ground pepper on top.

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