This is my take on a pasta dish I had in a restaurant,in a place that I don't remember, with some people but I am not sure who they were either. Now for those who are watching their diets, don't bother making this dish because I will not alter it for the calorie conscious. The rich & creamy deliciousness should not be tampered with!
Ingredients:
2 pounds of Chicken Breast (boneless/skinless)
1 lemon or 1/4 cup lemon juice
2 shallots
3 cloves garlic
2 8.5 ounce cans of quartered artichokes drained
1 pint of cherry or grape tomatoes
1 8 ounce can of whole black olives drained
1 quart of heavy cream
1 1/2 cups of shredded parmesan or romano cheese (if possible spring for a nice wedge of cheese and shred it up yourself)
salt and pepper
Olive oil for cooking
Bow tie pasta or whatever you have on hand
Extra parmesan/romano for garnish
Directions:
1)Put on a pot of salted water for pasta. When water comes to a boil add pasta and cook until done. When the pasta is done, drain water and add olive oil so the pasta won't stick together.
2)Cut chicken into strips and mince garlic and shallots. Cut the tomatoes and olives in halves and set aside with the artichokes.
3)Zest the lemon first before you juice it. If you don't have a fancy zesting tool you can use a potato peeler, box grater, or a paring knife, try to get as little of the white as you can. You will need 1 1/2 teaspoons of zest and some strips for garnish(optional). Squeeze the lemon juice into a bowl and that will help prevent seeds from sneaking into your dish.
4)Heat a saute pan, once pan is hot add 2-3 Tablespoons of olive oil, basically enough to coat the bottom of your pan. Add garlic, lemon zest, and shallots, saute for 30 seconds before adding chicken. Add chicken and season with salt and pepper. When the chicken is starting to brown add your lemon juice and continue to cook until chicken is done.
5) When the chicken is done remove from the pan and make sure to scrape out all of the goodies in the pan then set it aside. Give the pan a quick rinse and set it back on the stove top.
Cream Sauce:
1)In the same pan that you cooked your chicken, add the quart of heavy cream and bring to a boil.
2)Add the cheese a little at a time while stirring to prevent clumpage. Once all the cheese has been added lower your heat to a simmer and let your sauce thicken. Stir often to prevent the cream from scorching and the cheese from settling at the bottom of the pan.
3)Use a wooden spoon to tell if the sauce is thick enough. The sauce should coat the back of the spoon and not run off.
4)Now you can add the chicken, tomatoes, artichokes, and olives. Mix well and taste for seasoning, if it is to your liking, pour the pan of sauce and chicken into your pot of pasta and mix well.
5)Serve in a shallow platter or bowl and top with extra cheese and lemon zest.
