Prep Time : 20 minutes
Cooking Time : 15 minutes
Servings Number : 4 people
Big, bright flavors of artichoke, fresh lemon, and tomato with rich cream and smoky chicken served over warm pasta shells. Adapted from recipe by Yves Camdeborde.
Ingredients
- 8 oz Jar Oil-Packed (NOT Marinated) Artichoke Bottoms, drained
- 2 Cups Heavy Cream
- 1 1/2 Tbsp Fresh Lemon Juice
- 1/2 lb Medium Pasta Shells
- 1 lb Nueske’s Applewood Smoked Chicken Breast, cut into bite-sized strips
- 30 Cherry Tomatoes, quartered
- 2 Tbsp Finely Chopped Fresh Chives
- Salt and freshly ground pepper
Method
- In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes.
- Transfer the artichokes and cream to a blender and puree. Add the lemon juice and season with salt and pepper.
- In a large saucepan of boiling salted water, cook the pasta until al dente. Drain the shells and return them to the pan. Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper. Transfer to bowls and serve.