Pasta Shells with Artichoke Cream and Smoked Chicken
- One 8-ounce jar oil-packed artichoke bottoms, drained (see Note)
- Salt and freshly ground pepper
- 2 cups heavy cream
- 1 tablespoon fresh lemon juice
- 1/2 pound medium pasta shells
- 3/4 pound skinless smoked chicken breast, cut into 1 1/2-by- 1/3-inch strips
- 20 cherry tomatoes, quartered
- 2 tablespoons finely chopped chives
- In a small saucepan, season the artichokes with salt and pepper and simmer them in the cream over moderately low heat until very tender, about 12 minutes.
- Transfer the artichokes and cream to a blender and puree.
- Add the lemon juice and season with salt and pepper.
- In a large saucepan of boiling salted water, cook the pasta until al dente.
- Drain the shells and return them to the pan.
- Add the artichoke cream, smoked chicken, tomatoes and chives; season with salt and pepper.
- Transfer to bowls and serve.
bottoms, salt, heavy cream, lemon juice, pasta shells, chicken, tomatoes, chives
Taken from www.foodandwine.com/recipes/pasta-shells-artichoke-cream-and-smoked-chicken (may not work)