- 4-8 oz. chicken breast (split)
- 24 oz. Capellini pasta (boiled)
- 2 oz. chopped garlic
- 8 oz. artichoke hearts
- 8 oz. sundried tomatoes
- 1 1/2 cups chicken stock
- 3 cups heavy cream
- 1 cup shredded parmsan cheese
- 1 cup shredded gruyere cheese
I love recipes that happen in the same pan-makes for easy clean up! This dish is incredible. You can serve it over pasta or simply serve it alone. The parmesan and gruyere cheese sauce is irresistible. Enjoy!
Bread the 4 chicken breasts and pan-fry in olive oil until golden brown. Add artichoke hearts, sundried tomatoes and garlic and saute. Add chicken stock and heavy cream, then reduce by half until cream takes on golden color. Add cheese and turn down heat. When cheese is melted, place pasta in bowl and lay chicken breasts on pasta. Top with sauce. Garnish with blanched and grilled asparagus.