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Pasta Shells with Artichoke Cream and Smoked Chicken
Ingredients
- One 8-ounce jar oil-packed artichokes, drained*
- Salt and freshly ground pepper
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1/2 pound medium pasta shells
- 3/4 pound skinless smoked chicken breast**, cut into strips
- 1 pint cherry tomatoes, quartered
- 2 tablespoons finely chopped chives
Instructions
- 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 purée. 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.
Notes
- *Or use frozen artichokes. Do not use the tangy marinated artichokes.
- **Make your own smoked chicken breast using Cameron's Stovetop Smoker.
Adapted from Food and Wine Magazine
Adapted from Food and Wine Magazine
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/