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Pan Seared Chicken with Artichokes and Fresh Basil Cream Sauce and Angel Hair Pasta, 1/5/12

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By Diana Harbour, GMAR Producer - bio | email

  • Recipes

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  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
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Chef Mark Elliotte

Of The Big Rock Bistro

 

Serves 4

4- 5 OZ Chicken Breasts

1 LB angel hair pasta

1 teaspoon olive oil

1 teaspoon butter

1 15 OZ can artichoke hearts, drained

1 clove garlic minced

1/4 cup diced carrots

1/4 cup diced onions

1/4 cup diced celery

1/2 cup chicken stock

1/2 cup heavy whipping cream

1/2 cup finely sliced basil leaves

1/2 cup parmesan cheese

1/4 cup diced red bell pepper

Salt and fresh ground black pepper

TO PREPARE PASTA: Cook according to package directions and keep warm.

TO PREPARE: In a medium size sauté pan over medium high heat, add the butter and the olive oil. Then add the chicken that has been seasoned with salt and pepper to taste. Cook for 5 minutes each side or until fully done. Remove and keep warm. Add the garlic and cook for 30 seconds, then add the carrots, onions, celery and artichokes. Cook until lightly browned. Add the chicken stock and reduce by 1/2, about 5 minutes, then add the cream and reduce by 1/2 or until it coats the back of a spoon. Return chicken to the pan and the basil, simmer 5 minutes.

TO SERVE: Place pasta in center of a plate, place a chicken breast with sauce on the pasta, add parmesan cheese and garnish with the dice bell pepper.


  • Entrées

  • Thursday, May 23 2013 12:23 PM EDT2013-05-23 16:23:03 GMT
    by: Gaye Sandoz from Tony Chachere's Ingredients: Cooking spray 8 large eggs 2 cups milk 3 green onions, chopped 2 teaspoons Tony Chachere's Bold Creole Seasoning 3/4 pound Canadian bacon, cut into
    by: Gaye Sandoz from Tony Chachere's Ingredients: Cooking spray 8 large eggs 2 cups milk 3 green onions, chopped 2 teaspoons Tony Chachere's Bold Creole Seasoning 3/4 pound Canadian bacon, cut into

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing

  • Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
    Toasted Sesame Tuna With Hawaiian Hearts of Palm and Mango relish and watermelon mostarda Ingredients Yellow Fin or Ahi Tuna Togarashi seasoning Toasted sesame seeds Salt and Pepper Relish Hearts
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