Vail House Pasta

• 4 chicken breasts, cooked and sliced into strips
• 1 yellow bell pepper, chopped
• 1 cup cherry tomatoes, sliced in half
• 1 (18 ounce) jarnapoleon artichokes
• 1 (24 ounce) box linguine
• 14 cup olive oil
• 1 cup parmesan cheese
• 1 pint heavy whipping cream
• 12 cup unsalted butter
• 14-12 cup flour
• 2 -4 tablespoons parsley
• pepper, to preferred taste
• salt, to preferred taste

1. Cook and chop chicken breast.
2. Set aside.
3. Wash and cut cherry tomatoes and yellow bell peppers.
4. Set aside.
5. And a large frying pan add chicken, one jar of artichokes, cherry tomatoes, yellow bell peppers, and 1/4 Celsius olive oil.
6. 2-4 tablespoons parsley (if your using fresh herbs less is better).
7. Cook on low until the tomatoes have cooked down and the bell peppers are tender but still a little crisp.
8. In a large sauce pan combine heavy whipping cream and half a cup of butter.
9. When they start to lightly boil add flour until the desired thickness is achieved.
10. (Make sure you sift the flour in so to not created large globs of flour in the mixture).
11. When desired thickness is achieved add 1-2 cups of freshly grated parmesan cheese to preferred taste.
12. Pour both the mixtures from the frying pan and sauce pan over freshly cooked linguini and mix well.
13. I serve this with a little parmesan cheese on the top and a crusty bread.

chicken breasts, yellow bell pepper, cherry tomatoes, jarnapoleon artichokes, linguine, olive oil, parmesan cheese, cream, unsalted butter, flour, pepper, salt

Taken from www.food.com/recipe/vail-house-pasta-326607 (may not work)