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 box (24 ounce) 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
DirectionsCook and chop chicken breast.
Wash and cut cherry tomatoes and yellow bell peppers.
And a large frying pan add chicken, one jar of artichokes, cherry tomatoes, yellow bell peppers, and 1/4 Celsius olive oil.
2-4 tablespoons parsley (if your using fresh herbs less is better).
Cook on low until the tomatoes have cooked down and the bell peppers are tender but still a little crisp.
In a large sauce pan combine heavy whipping cream and half a cup of butter.
When they start to lightly boil add flour until the desired thickness is achieved.
(Make sure you sift the flour in so to not created large globs of flour in the mixture).
When desired thickness is achieved add 1-2 cups of freshly grated parmesan cheese to preferred taste.
Pour both the mixtures from the frying pan and sauce pan over freshly cooked linguini and mix well.
I serve this with a little parmesan cheese on the top and a crusty bread.