Thin spaghetti in a slightly creamy sauce with tangy, rich artichokes and fresh tomatoes.
We’re almost settled into our new home. The move has been an adventure. Since we’ve lived apart for so long, we seem to have multiples of everything, especially in the pantry. Two bottles of soy sauce, double seasonings and for some reason 4 cans of artichokes.
Fortunately, having extra food is never a problem. As for the extra blankets and trashcans and bathmats, we have a few boxes for the local Goodwill.
I love fresh artichokes, but they take some extra love and affection, and cost more than canned or frozen. You can use fresh, frozen or canned artichokes in this dish. Since I had the 4 cans in the pantry, I went with canned.
When using canned artichokes, I prefer the ones that are soaked in brine, not oil. They offer a delicate tangy flavor with just the right combination of acid and salt.
You can also experiment with the cream element in this dish. I used half and half. Heavy cream would make this even more divine, while whole milk would lower the calories.
And if you don’t have diced pancetta in the fridge, just use 3 slices of raw bacon chopped up.
- 6 ozs. pasta
- 2 chicken breasts
- 1 tablespoon olive oil
- ½ tsp. kosher salt
- ½ tsp. black pepper
- ½ cup diced pancetta
- ½ shallot, minced
- 1 clove garlic, minced
- 2 tablespoons butter
- 1 can artichokes, drained
- 1 tablespoon Dijon mustard
- ½ tsp. herbes de Provence
- ¼ cup white wine
- ¼ cup half and half
- ¼ cup shredded Parmesan
- 1 tomato, diced
- 1 tablespoon fresh chopped basil
Cook the pasta until al dente.
Dice the chicken breasts and rub with olive oil, salt and pepper.
Brown the pancetta in a large skillet over medium heat. Add the chicken and cook, stirring occasionally for 5 minutes. Add the shallots and garlic and continue cooking for 3-5 minutes.
Break the chicken with a wooden spoon while cooking to see if the meat is cooked through. It should no longer be pink.
Add the butter, until melted. Add in the canned artichokes and cook for about 3 minutes.
Whisk together the mustard, herbes de Provence, wine and half and half.
Pour it into the skillet with the Parmesan cheese. Cook until the cheese is melted.
Add in the tomatoes, basil and cooked pasta. Toss to coat evenly with sauce.
Serve in a bowl and top with more Parmesan cheese, fresh cracked black pepper and a pinch of kosher salt.