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Ingredients:
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half pound sliced fresh mushrooms
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half cup chopped green onions and/or pearl onions
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4 cloves garlic; chopped (or 4.5 oz jar of minced garlic)
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1/2 cup dry red or white wine (matter of taste)
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1-1/2 cups skinned, boneless chicken breasts (cut into chunks)
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3 Tbsp olive oil
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1 (26 oz) jar of white wine sauce or pkg of Alfredo sauce
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1 (9 oz) pkg frozen artichoke hearts, thawed/sliced
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1 cup (1/2 pt) whipping cream
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1 (1 lb) pkg Angelhair pasta cooked 3 minutes per directions; drained
Directions:
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In large fry pan, over medium heat, cook mushrooms, onions and garlic in wine until
mushrooms are tender; about 3 minutes.
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Remove mixture from dutch oven; set aside.
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In same pan, over medium-high heat, brown chicken
with basil in oil.
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Stir in wine sauce, artichokes and onion/mushroom mixture.
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Bring to a boil; reduce heat and simmer covered.
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Stir in cream. (optional)
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Heat through.
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Serve over hot cooked angelhair.
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Serves 6-8
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