CHICKEN AND ARTICHOKES OVER ANGLE HAIR PASTA ENJOY DAN:

   TUSCAN CHICKEN WITH ARTICHOKES AND ANGLE HAIR PASTA

                                                                                     By CHEF DAN:

Serves 2

INGREDIENTS:

2 fresh boneless skinless chicken breasts

1 tablespoons grape-seed oil

1 tablespoon butter

4 ounces baby portabella mushrooms

1 (14 Oz) can marinated, quarter artichokes hearts, drained liquid reserved

2 shallots cut in thin strips

2 garlic cloves, chopped

1 tablespoon Italian seasoning

1 teaspoon (EACH) kosher salt and freshly ground black pepper

1/2-cup white wine

1 cup coconut milk

6 ounces cherry tomatoes, quarter

1 tablespoon capers

DIRECTIONS:

1.   Cook paste according to package directions.

2.   Season chicken with salt and pepper.

3.   Heat oil and butter in a skillet over medium-heat.

4.   Brown chicken in the oil and butter for about 5-7 minutes.

5.   Remove from skillet.

6.   Place artichokes hearts, shallots, garlic cloves, cherry tomatoes, Italian seasoning and mushrooms.

7.   Sauté until mushroom are brown and tender, 4-5 minutes.

8.   Return chicken to the skillet; pour in reserved artichoke liquid, wine and coconut milk.

9.   Reduce to low, and simmer for 10-14 minutes.

10.                Stir in capers and simmer for another 5 minutes.

11.                Serve over cooked angles hair pasta.

   

      ENJOY DAN:           BON-APPETITE!!