Recipe – Artichoke Chicken Pasta

This is inspired from a recipe I found at allrecipes. Instead of baking the chicken, I’ve turned it into a sauce we serve with pasta. The whole family loves this dish including picky children. Because the artichoke is finely chopped, the kids do not notice it in the dish. The pasta is creamy and slightly tart from the artichoke.

This is best eaten immediately and does not reheat well as it tends to separate and becomes oily.

Ingredients:

·         2 rashers bacon, chopped

·         1/2 onion, finely chopped

·         3 cloves garlic, finely chopped

·         5 mushroom, finely chopped

·         1/2 cup mayonnaise

·         1/2 cup sour cream

·         3/4 cup grated Parmesan cheese

·         150gm marinated artichoke hearts, drained and finely chopped

·         Oil

·         4 skinless, chicken thigh fillets, sliced

·         Fettuccine pasta, cooked

Directions: 

Sautee the bacon in a dry frying pan. Add onion and garlic and continue to fry until onion is translucent. You can add some oil if the pan is too dry Add mushroom and cook for a minute
Transfer the bacon and mushroom mixture to a plate and allow to slightly cool.
Mix mayonnaise, sour cream, parmesan cheese and artichoke in a bowl
Lightly fry the chicken in oil until cooked.
Add the bacon and mushroom mixture to the mayonnaise and sour cream.
Add the creamy mixture to the chicken, bring to heat and simmer for 5 minutes.
I don’t normally mix the sauce with the pasta before serving as the cream gets absorbed by the pasta and it ends up looking like there’s no sauce at all.