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Recipes Mangia Mondays Home

Thursday, March 24, 2011

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:

& 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

2 comments:

  1. That might be my favorite picture of you two hooligans so far!!
    Funny - you make me smile.
    My husband's great-uncle (now in his 90s) calls our kids "carciofole" - "little artichoke" in Italian - so I will make this in his honor! :)

    I love having a friend in culinary school - you!!! These recipes are always fab!

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  2. Great recipe! We would love your carciofo e farflale. Thank you so much for sharing with Full Plate Thursday and look forward to seeing you next week!

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