Pasta El Pollo

• 1 tsp. chopped shallots
• 1 tsp. minced garlic
• 2 Tbsp. olive oil
• 1/4 c. dry white wine
• 2 1/2 c. heavy cream
• 4 1/2 Tbsp. Pommerey whole grain mustard
• 2 Tbsp. unsalted butter
• salt and pepper to taste
• 6 oz. uncooked bowtie pasta
• 2 Tbsp. olive oil
• 12 oz. boneless chicken breast, cut in julienne strips
• 1/2 tsp. minced garlic
• 8 oz. medium domestic or shiitake mushrooms, sliced
• 11 oz. artichoke hearts, quartered (canned)
• 2 oz. dry white wine
• salt and pepper to taste
• chopped chives or green onions
• fresh oregano sprigs

1. Saute shallots and garlic in olive oil for 30 seconds; add wine and simmer until reduced by half.
2. Add cream and mustard. Simmer on medium heat until mixture thickens enough to coat the back of a spoon.
3. Whisk in butter, salt and pepper.
4. Set aside.

shallots, garlic, olive oil, white wine, heavy cream, grain mustard, unsalted butter, salt, bowtie pasta, olive oil, chicken breast, garlic, shiitake mushrooms, hearts, white wine, salt, chives, oregano sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=544146 (may not work)