- * Exported from MasterCook *
Recipe By : King Cantina Tony Polito, chef
Serving Size : 4 Preparation Time :0:00
Categories : Akron Beacon Journal Pasta
Amount Measure Ingredient -- Preparation Method
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5 whole bulbs garlic -- peeled
1/2 lb butter (2 sticks)
2 dried ancho chiles
4 ripe tomatoes
1/8 cup liquid smoke flavoring
4 boneless skinless chicken breasts
2 cups quartered canned artichoke hearts -- drained
1 cup water
3 cups fresh spinach -- tightly packed
1 lb cooked penne pasta
2 cups freshly shaven Parmesan cheese
Make a garlic paste by baking garlic, butter and chile peppers, covered, in
a 400F oven for an hour, or until soft. At the same time, but in a small,
separate, covered container, bake the tomatoes with the liquid smoke.
Meanwhile, grill, fry, bake or broil chicken breasts until cooked through.
Julienne and keep warm. Remove baking dishes from oven. Puree garlic,
butter and chiles in food processor until smooth. Chop tomatoes, reserving
Put garlic mixture in a large saute pan over low heat. Add drained
artichoke hearts, smoked tomatoes, and water. Stir to blend. Increase heat
to medium. Add spinach and cook until wilted. Add cooked pasta and toss
until well coated and heated through.
Put pasta into four bowls. Portion chicken strips over pasta. Top each
with 1/2 cup freshly shaven Parmesan cheese.
Akron Beacon Journal January 14, 1998.
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