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Sunday, May 27, 2012

Creamy Chicken & Artichoke Spaghetti

 I have a large bottle of Vermouth that I keep on hand for whenever a Martini mood takes me over, but I thought the dryness of the flavour would be a wonderful addition to a pasta dish as opposed to normal white wine.

This is a very lemony sauce which complements the sweetness of the artichoke hearts perfectly, and although the measurement of parmesan may seem a little excessive, this helps create a rich, thick flavoursome sauce.

Vermouth is a fortified white wine originating from Italy.


What Will I Need?

500g chicken breast, cut into thin strips
1/2 cup marinated artichoke hearts, diced
1 tbsp olive oil
2 tbsp butter
6 cloves garlic, minced
1 cup chick stock

2 lemons, juiced
1/2 cup vermouth
400ml cream
1 cup fresh parmesan, grated
500g spaghetti

 What Now?
 
1.         In a fry pan over a medium heat, heat the oil before adding the chicken and cooking for 3-4 minutes or until the chicken is white and just cooked. Set aside.
 
2.         Bring a large pot of generously salted water to the boil and cook the spaghetti according to packet instructions. Drain, return to the pot and set aside.
 
3.         Whilst the Spaghetti cooks: in a saucepan over a low heat, melt the butter before adding the garlic and cooking for a few minutes until soft and fragrant.
 
4.         Add the stock, lemon juice and vermouth to the garlic and then bring to the boil for 5 minutes.
 
5.         Reduce to low heat and stir through the cream and parmesan then simmer for five minutes until the parmesan has melted.
 
6.         Add the artichoke hearts and chicken to the sauce, and simmer an additional 5 minutes.
 
7.         Stir the sauce through the prepared spaghetti and then divide between four pasta bowls and serve warm.