Good evening, all! This is a recipe that Mr. and I have used with some of the chicken we smoked using Hot Smokin' Gal's recipe for smoked chops (see Time Tested Recipes). It is very good, and relatively easy to prepare. We found the recipe in an issue of Food & Wine magazine:
Pasta Shells with Artichoke Cream and Smoked Chicken
One 8 oz jar oil-packed artichoke bottoms, drained - NO Marinated artichokes, please
Salt & freshly ground pepper
2 C heavy cream
1 T fresh lemon juice
1/2 pound medium pasta shells
3/4 pound skinless smoked chicken breasts, cut into 1 1/2 by 1/3 strips
20 cherry tomatoes, quartered
2 T 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 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.
Serves 4
I hope if you try it that you enjoy it as much as we do!
Mrs.
