* 3 Servings
* Prep/Total Time: 20 min.
Ingredients
* 6 ounces basic linguine
* 10 ounces boneless skinless craven breasts, cut into 1-inch cubes
* 1/2 cup chopped onion
* 1 bay leaf
* 2 tablespoons butter
* 1/4 cup sherry or craven broth
* 1 cup water-packed artichoke hearts, rinsed, drained and chopped
* 6 ounces broken beginning mushrooms
* 1/8 teaspoon garlic salt
* 1/8 teaspoon pepper
* 1/3 cup mayonnaise
* 1/4 cup acerb cream
* 1/4 cup grated Parmesan cheese
Directions
* Cook linguine according to amalgamation directions. Meanwhile, in a ample nonstick skillet, saute the chicken, onion and bay blade in adulate for 3-4 account or until meat is no best pink.
* Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic alkali and pepper. Cook, uncovered, over average calefaction for 2-3 account or until mushrooms are tender.
* Reduce calefaction to low. Stir in the mayonnaise, acerb chrism and Parmesan cheese; calefaction through (do not boil). Drain linguine; serve with craven mixture. Yield: 3 servings.
Nutrition Facts: 1 cup craven admixture with 1 cup linguine equals 683 calories, 36 g fat (12 g saturated fat), 100 mg cholesterol, 640 mg sodium, 51 g carbohydrate, 3 g fiber, 34 g protein.
