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Artichoke Chicken with Linguine




Source of Recipe


Unknown


List of Ingredients




6 oz uncooked linguine
10 oz boneless skinless chicken breast, cut into 1-inch cubes
½ c chopped onion
1 bay leaf
2 Tbsp butter
½ c sherry or chicken broth (see note below)
1 c water-packed artichoke hearts, rinsed, drained and chopped
6 oz sliced fresh mushrooms
1/8 tsp garlic salt
1/8 tsp pepper
1/3 c mayonnaise (no substitute)
¼ c sour cream
¼ c grated Parmesan cheese

Recipe



Cook linguine according to package directions.

Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.

Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.

Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil).

Drain linguine; serve with chicken mixture.

Yield: 3 servings

NOTE: Could use up to 1 c sherry or broth to make a slightly thinner sauce because it reduces while cooking mushrooms.