carciofo e farfalle

ciao!

you know what i love most about being a culinary student?

that i'm surrounded by (mostly) talented people

who are willing to share their delicious recipes!

a few weeks ago,

we made pasta dishes...

& this one was by far my favorite!

when i asked for the recipe,

i was given a list of ingredients & amounts.

& that was it.

ha.

so...

i improvised,

added a few things,

& gave it a name!

carciofo e farfalle

(artichoke & farfalle pasta)

carciofo e farfalle

3 boneless, skinless chicken breasts

olive oil

salt & pepper

cayenne pepper

1 lemon

1/2 C butter, divided

2 Tbs garlic, minced

1 onion, diced

1 Tbs dried basil

1/2 Tbs red pepper flakes

12 oz. marinated artichoke hearts & liquid

2 Tbs capers

24 oz chicken broth (approx.)*

8 oz uncooked farfalle pasta (approx.)*

*i added about half a container of each of these

2 Tbs flour

1 C milk

1/2 C grated parmesan + more for garnish

pinch of nutmeg

pinch of cayenne

1. preheat oven to 375 f.

2. place chicken breasts in a baking dish. drizzle with olive oil. sprinkle tops with salt, pepper & cayenne pepper. top with lemon slices.

3. bake for 35-45 minutes.

4. in a large pot, melt 6 Tbs butter. add garlic & saute until fragrant, about 30 seconds. add onion and cook until tender & translucent. add basil, red pepper flakes, artichokes & liquid, & capers. cook until the artichoke hearts are heated.

5. add chicken broth. bring to a boil & add farfalle. cook 11-12 minutes, or until al dente.

6. in a small saucepan, melt 2 Tbs butter over medium heat. add flour to begin making a rue. when the flour & butter are combined, add milk & stir constantly until it starts to thicken. remove from heat & add parmesan cheese. stir until cheese is completely melted. add mixture to the cooked pasta mixture. stir well.

7. remove chicken from oven. slice & add to pasta. serve.

this pasta is so good!

i didn't know how i felt about capers until i ate this pasta...

i love them!

if you aren't a caper fan,

you could probably sub olives...

but, the flavor won't be the same.

the hubs loved this pasta!

(i know because he had 2 bowlfuls!)

don't forget,

you can still link up to this week's:

mangia monday!

& make sure you vote for which international cuisine you'd like to see featured next month! the poll is in the sidebar! :)

until next time,

dowlings, out!

(i'm sippin' on my obsession as of late:

a cherry limeade slush from sonic.)

i'm linking this post to

it's a keeper

for

it's a keeper thursday

miz helen's country cottage

for

full plate thursday