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| Recipe Archives |
| Submitted by: Jennifer Murawski December 2002 Ingredients: 3 raw chicken breasts, cut up 2-3 Tbs Olive Oil 3/4 C chopped Red Pepper 1/2 C chopped Onion 2-3 Cloves Garlic, minced 1/2 C Pine Nuts 1 jar Artichoke hearts, drained & chopped 1 C chicken stock 1/2 C White Wine 1 tsp salt black pepper to taste 3 C fresh spinach, washed thoroughtly & drained 2 Tbps cornstartch 2 C Cooked Pasta (your choice) Directions: Grill chicken, cut into bite sized pieces & set aside. In a large frying pan add oil garlic, red pepper and onions & saute until tender. Add pine nuts and artichokes & cook a few minutes longer. Add chicken, chicken stock & wine and bring to a boil. Add salt & pepper. Place spinch on top of mixture, cover & let cook for about 5 minutes, or until spinach is tender. (Always better to use fresh spinach). Add constarch & stir til slightly thickened. Toss with pasta of your choice, tops with fresh grated parmesean cheese and serve. |
| Christmas Pasta |