Pasta El Pollo

Name: Pasta El Pollo
Ingredients: 1 tsp. chopped shallots; 1 tsp. minced garlic; 2 Tbsp. olive oil; 1/4 c. dry white wine; 2 1/2 c. heavy cream; 4 1/2 Tbsp. Pommerey whole grain mustard; 2 Tbsp. unsalted butter; salt and pepper to taste; 6 oz. uncooked bowtie pasta; 2 Tbsp. olive oil; 12 oz. boneless chicken breast, cut in julienne strips; 1/2 tsp. minced garlic; 8 oz. medium domestic or shiitake mushrooms, sliced; 11 oz. artichoke hearts, quartered (canned); 2 oz. dry white wine; salt and pepper to taste; chopped chives or green onions; fresh oregano sprigs

18 ingredients

4 steps

Ingredients

1 tsp. chopped shallots
1 tsp. minced garlic
2 Tbsp. olive oil
1/4 c. dry white wine
2 1/2 c. heavy cream
4 1/2 Tbsp. Pommerey whole grain mustard
2 Tbsp. unsalted butter
salt and pepper to taste
6 oz. uncooked bowtie pasta
2 Tbsp. olive oil
12 oz. boneless chicken breast, cut in julienne strips
1/2 tsp. minced garlic
8 oz. medium domestic or shiitake mushrooms, sliced
11 oz. artichoke hearts, quartered (canned)
2 oz. dry white wine
salt and pepper to taste
chopped chives or green onions
fresh oregano sprigs

Directions

1

Saute shallots and garlic in olive oil for 30 seconds; add wine and simmer until reduced by half.
2

Add cream and mustard. Simmer on medium heat until mixture thickens enough to coat the back of a spoon.
3

Whisk in butter, salt and pepper.
4

Set aside.