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LINGUINE CHICKEN AND ARTICHOKES

Source of Recipe

ON MY OWN


Recipe Introduction

THIS IS A VERY EASY DISH TO PREPARE. LIKE MOST OF MY PASTAS AND CASSEROLES, IT IS RICH! ****THIS IS PROBABLY NOT THE BEST DISH FOR THE OVERLY CALORIE CONCIOUS, BUT HEY, YOU GOTTA SPLURGE EVERY NOW AND THEN!!!! GREAT ELEGANT DISH TO SERVE COMPANY WITH A GARDEN SALAD AND FRENCH BREAD.

List of Ingredients

4 TO 6 FRESH CHICKEN BREASTS
2 TBL OLIVE OIL
3 CLOVES GARLIC MINCED
1 MED YELLOW ONION SLICED
1 LRG CAN ARTICHOKE HEARTS DRAINED SLICED IN 1/2
1 LRG CAN SLICED MUSHROOMS
1 SM CAN SLICED BLACK OLIVES
2 CANS CHICKEN BROTH
1 CUP 1/2 & 1/2
1/2 TSP SALT
1/4 TSP FRESH GROUND BLACK PEPPER
4 OZ PHILLY CREAM CHEESE SOFTENED
1/4 CUP GRATED PARMESAN CHEESE
1/4 CUP CRUMBLED BLUE CHEESE
1 LRG LINGUINE




Recipe

HEAT OLIVE OIL AND SAUTE ONIONS AND GARLIC UNTIL ALMOST TENDER. ADD CHICKEN BREASTS AND LIGHTLY BROWN ON BOTH SIDES. ADD ALL OTHER INGREDIENTS EXCEPT CHEESES AND 1/2 & 1/2. COVER AND SIMMER LOW UNTIL CHICKEN DONE. (I RELY ON MEAT THERMOMETER TO ASSURE CHICKEN IS DONE, YET STILL TENDER.)
WHILE CHICKEN IS SIMMERING PREPARE PASTA (ADD SALT TO WATER) UNTIL AL DENTE. DRAIN WELL.
ADD CHEESES AND 1/2 & 1/2 COVER AND SIMMER 5 TO 10 MINUTES.
(THIS IS NOT A THICK SAUCE)
PLACE CHICKEN BREAST OVER THE LINGUINE AND SPOON SAUCE OVER BOTH. (DO NOT TOSS CHICKEN AND SAUCE WITH THE PASTA.)
********ENJOY!!!!!!!


THIS RECIPE RETRIEVED AND REVISED FROM MY OLD ORIGINAL HOME PAGE-MOONLIGHT: RUTH'S CRAVINGS--SAME CHEF!!!