I made this recipe for a Ward winter social last week and everybody loved it. shared by Becky
Pink Chicken Artichoke Pasta Sauce
2 lg. boneless, skinless Chicken breasts
1 c. sliced mushrooms
1 can quartered artichokes
1 TBSP Olive oil
Kosher salt and fresh ground pepper
Put the two chicken breasts in a gallon ziploc bag and pound with meat tenderizer until 1/4 - 1/2 inch thick. Cut up into small pieces. Put oil in fry pan and get it hot. Add chicken, and mushrooms. Add artichokes towards the end and lightly toss so they don't break up too much. Add a little salt and pepper. You can always season it more when it is done. Set aside after chicken is cooked through.
1/2 cube real salted butter
1/4 c. flour
1 pt. heavy cream
2 - 3 c. 2% milk
1 1/2 c. fresh grated parmesan cheese
2 tsp chicken bullion granuels
Melt butter in sauce pan. Add flour and whisk until smooth. Turn heat down to med/low heat. Add cream. You don't want this to boil after you add cream. You just get it hot enough to thicken and simmer good. If it boils too much it will separate. Add cheese and chicken bullion granuels. Add enough milk to desired consistency.
1 lg. red bell pepper
2 lg. roma tomatos
2 tsp. fresh basil
1 TBSP fresh parsley
1 tsp. fresh rosemary
2 tsp. fresh oregano
1/4 c. milk
Roast the red pepper on a pan on broil in your oven until it blisters and starts to turn barely black. Let it cool a minute and place in a ziploc bag while you get other stuff ready to go into blender. Remove pepper and Peel and seed it along with the tomatos. Blend with the herbs (you can use dried herbs if you don't have fresh - you will want to use a little less if you use dried) until well blended. Add to creamy sauce.
When the pink sauce has thickend to desired consistency add to chicken, mushroom and artichoke mixture. This is sauce is better the longer it cooks. You may have to add milk as it thickens.
1 day ago
