The Pioneer Woman Tasty Kitchen
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Chicken Farfalle Pasta with Asparagus and Artichoke Hearts

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

A well balanced dish that’s so tasty, there’s none leftover! This is a recipe that’s worth repeating (and begged for).

Ingredients

  • 1 box (16 Oz. Box) Farfalle Pasta
  • 2 pieces Chicken Breast, Cut Into Bite Sizes
  • 1 teaspoon Garlic Salt
  • 2 Tablespoons Olive Oil
  • 3 cloves Garlic, Chopped
  • 5 cloves Shallot (small Size), Chopped Finely
  • 1 cup Asparagus, Chopped Into Bite Sizes
  • ½ cups Artichoke Hearts, Chopped
  • 1 cup Mushrooms, Chopped
  • 2 cups Heavy Cream
  • ½ cups White Cooking Wine
  • ¼ cups Parmesan Cheese, Grated
  • Salt And Pepper, to taste

Preparation

Boil a pot of water and cook the pasta “al dente.” Drain thoroughly.

While the pasta is cooking, season the chicken with garlic salt and pepper to taste. Heat the olive oil and brown chicken in a large skillet. Add the garlic and shallots when the chicken is halfway cooked. Once the chicken is almost done, add the asparagus, artichoke hearts, and mushrooms. When the veggies appear to have cooked down a little bit, add the cream, wine, and Parmesan cheese. Salt and pepper to taste. Let simmer on medium for about 5 minutes so that all the flavors can mix together.

Place pasta in the bottom of large serving dish and top with the chicken, veggies, and sauce. Enjoy!

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Profile photo of japanbarbie

japanbarbie on 8.6.2010

Delicious! Very easy and quite tasty! I used an extra chicken breast and less pasta and it was great.

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