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

      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 saut 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.