12-19-2007, 05:24 AM
[font "Arial"][size 2]16 [/size][/font] [font "Arial"][size 2]California baby artichokes[/size][/font] [font "Arial"][size 2]¼[/size][/font] [font "Arial"][size 2]cup olive oil[/size][/font] [font "Arial"][size 2]4 [/size][/font] [font "Arial"][size 2]half chicken breasts, skinned, boned and cut into chunks[/size][/font] [font "Arial"][size 2]2 [/size][/font] [font "Arial"][size 2]red or yellow onions, sliced thick[/size][/font] [font "Arial"][size 2]4[/size][/font] [font "Arial"][size 2]cloves garlic minced[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed[/size][/font] [font "Arial"][size 2]½ [/size][/font] [font "Arial"][size 2]cup chicken broth[/size][/font] [font "Arial"][size 2]1 [/size][/font] [font "Arial"][size 2]pound fettuccine, cooked and drained[/size][/font]
[font "Arial"][size 2]Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
Makes 4 servings [/size][/font]
[font "Arial"][size 2]Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and sauté onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
Makes 4 servings [/size][/font]