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Recipe from: Elva
1 pound spaghetti, thin spaghetti or vermicelli
Salt and pepper to taste
3 tablespoons olive oil
1 cup chopped onion
2 boneless, skinless chicken breast halves
1 14 ounce can artichoke hearts — not marinated
1 6 ½ to 8 ounce package of herbed cream cheese — such as Alouette
1 cup milk or white wine
⅓ cup freshly grated Parmesan cheese
Bring a large pot of water to a boil with at least 1 teaspoon salt. Add pasta and cook until tender.
Meanwhile, heat olive oil in a wide skillet over high heat. After a minute or so, add onion and stir. Adjust heat so onion cooks quickly but doesn't burn. Cook until it begins begin to brown.
While the onion cooks, cut chicken into 2-inch pieces. Drain the artichoke hearts and quarter them. Add chicken to skillet and cook 4 to 5 minutes. Add artichoke hearts, cheese and milk, stirring to distribute and melt cheese.
Add more milk, if desired, for a thinner sauce. Pour sauce over drained noodles and sprinkle with Parmesan cheese. Serve with asparagus or other green vegetable.