Mi patrona (washington)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Chicken breast; skinned and cut in long strips, dusted in flour |
| 3 | ounces | Italian sausage |
| 4 | ounces | Artichoke hearts; quartered |
| 2 | ounces | Tomatoes; diced |
| 3 | ounces | Fresh spinach |
| 6 | ounces | Heavy whipping cream |
| 3 | ounces | Dry white wine |
| 1 | ounce | Fresh garlic |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| 2 | ounces | Olive oil |
| 8 | ounces | Penne pasta; cooked al dente |
Directions
Saute garlic in olive oil. Add chicken, sausage, artichoke hearts, salt and pepper. Saute' for 5 minutes until chicken and sausage are almost cooked.
Deglaze with wine. Add whipping cream and simmer until thickened. Add cooked pasta, tomatoes and spinach. Toss until spinach begins to wil~ Top with Parmesan cheese.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Lanza's Ristorante, Port Townsend