BRASS HORN CHICKEN PASTA GENOVESE Makes 4 to 6.servings.
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1/4 pound Angel Hair pasta 2 tablespoons vegetable oil 1 pound boneless chicken breast (in long julienne strips) 8 ounces Italian or Polish-style sausage, cooked and diced (such as Kielbasa) 1 14 ounce can artichoke bottoms in bite-sized pieces (not marinated) 1 4-ounce can sliced black olives 1 bu torn fresh spinach leaves 5 ounces grated fresh parmesan cheese (1 2/3 cups), divided fresh herbs your choice Salt, Pepper and garlic paste to taste 1 or 2 cups whole milk Saute chicken and sausage while cooking pasta. Add artichoke bottoms, olives, fresh spinach, 4 ounces (1 cup) parmesan cheese, tarragon, garlic, pepper, salt and milk to chicken and sausage. Add noodles and mix until well-coated. Top with remaining 2/3 cup grated cheese and garnish with tomato wedges if desired. Serve immediately. From "Food Day Magazine"