I absolutely love Artichokes. I can remember my mother boiling the artichokes after trimming them and the smell of the melting butter on the hot stove. I can remember how she taught me to eat each leaf and savor the taste of the earth.
This recipe incorporates artichokes in a way that makes it easy and seamless to do any night of the week. The recipe varies depending on how many people. The one below is for 2 people with enough for leftovers. This recipe usually takes about 15 minutes total to cook, however it will seem as though you slaved away for much longer than that. Reminds me of that commercial from years ago when the mom sprinkled flour all over so that her family would appreciate the time it took. :)
Gorgonzola Artichoke Chicken Pasta
1/2 box of penne or any other tube pasta
1 container (usually 6 ounces) of Gorgonzola cheese crumbles.
1 can evaporated milk
1/2 cup - 1 cup heavy whipping cream (depends on how rich you want this to be)
1 can Artichoke quarters (or 2 depending on your taste)
Cooked and shredded Rotisserie Chicken (precooked from the store is perfect)
Some sort of White wine (optional, to taste)
cracked black pepper
Cook Pasta according to the directions
While the water boils remove chicken from bone and cut into cubes and drain artichoke quarters
Heat large skillet and put 1 tablespoon butter in to melt
Add 1 can evaporated milk
Let this heat until a very soft bubbling forms
Add Gorgonzola cheese crumbles and stir the mixture (you must stir the mixture often to melt the cheese and keep the sauce from burning)
After crumbles are melted, add in 1/2 cup cream (you can use more evaporated milk instead of cream to cut calories)
Add wine to taste
Add chicken and artichokes to the sauce mixture, you can add mushrooms or other items that you would like at this point
Keep stirring........look at the sauce and if you would like more liquid this is the time to add more cream or evaporated milk to reach the consistency that you would like
Add cracked black pepper to taste
Drain penne or tube pasta and add to the sauce mixture
Grate some fresh Parmesan on top right before serving.
ENJOY!
This recipe incorporates artichokes in a way that makes it easy and seamless to do any night of the week. The recipe varies depending on how many people. The one below is for 2 people with enough for leftovers. This recipe usually takes about 15 minutes total to cook, however it will seem as though you slaved away for much longer than that. Reminds me of that commercial from years ago when the mom sprinkled flour all over so that her family would appreciate the time it took. :)
Gorgonzola Artichoke Chicken Pasta
1/2 box of penne or any other tube pasta
1 container (usually 6 ounces) of Gorgonzola cheese crumbles.
1 can evaporated milk
1/2 cup - 1 cup heavy whipping cream (depends on how rich you want this to be)
1 can Artichoke quarters (or 2 depending on your taste)
Cooked and shredded Rotisserie Chicken (precooked from the store is perfect)
Some sort of White wine (optional, to taste)
cracked black pepper
Cook Pasta according to the directions
While the water boils remove chicken from bone and cut into cubes and drain artichoke quarters
Heat large skillet and put 1 tablespoon butter in to melt
Add 1 can evaporated milk
Let this heat until a very soft bubbling forms
Add Gorgonzola cheese crumbles and stir the mixture (you must stir the mixture often to melt the cheese and keep the sauce from burning)
After crumbles are melted, add in 1/2 cup cream (you can use more evaporated milk instead of cream to cut calories)
Add wine to taste
Add chicken and artichokes to the sauce mixture, you can add mushrooms or other items that you would like at this point
Keep stirring........look at the sauce and if you would like more liquid this is the time to add more cream or evaporated milk to reach the consistency that you would like
Add cracked black pepper to taste
Drain penne or tube pasta and add to the sauce mixture
Grate some fresh Parmesan on top right before serving.
ENJOY!
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