RECIPE FOR CREAMY CHICKEN AND ARTICHOKE PASTA

As much as I love trying new recipes, there is something about cold weather that calls for comforting foods and flavors.  Last night I hosted a dinner party for my husband's birthday and served a heartwarming pasta dish that I've been making for years.  There is nothing more comforting than a bowl of pasta with mushrooms, artichokes and a creamy sauce.  A simple salad, great wine and a special birthday cake is all that is needed to complete this menu!

I used shredded rotisserie chicken from Whole Foods instead of roasting my own which made the prep very simple.

This is my favorite pasta brand.  It can be purchased from Thrive Market.

Saute mushrooms and garlic in butter.

Add artichoke hearts, basil and oregano.

Add vermouth, vegetable stock and heavy cream.

So creamy and delicious!

Serve over pasta and sprinkle with Italian parsley.

A large platter of pasta!

Serve with a simple salad.  I used baby salad greens, sliced grapes, toasted pecans, feta cheese, chopped red onion and dried cranberries and drizzled it all with a simple vinaigrette.

I would love to say that I made this beautiful birthday cake, but it was purchased from Michelle's Kitchen and Catering.

CREAMY CHICKEN AND ARTICHOKE PASTA

1/2 (4 ounces/1 stick) butter

6 large garlic cloves, chopped

1 pound mushrooms, wiped clean and thinly sliced

2 cans (14-ounces) artichoke hearts, drained and sliced

2 teaspoons dried basil

2 teaspoons dried oregano

1/4 cup vegetable or chicken broth

1/4 cup dry white vermouth

1 1/2 cups heavy or whipping cream

2 1/2 - 3 pound rotisseire chicken, roasted, skin removed and torn into large bite-size pieces

Salt

Lots of freshly ground black pepper

1 cup finely chopped fresh parsley

1 pound fusilli pasta

Melt butter in a large, heavy skillet.  Add garlic and mushrooms and saute for 3 minutes.  Add artichokes and cook another 3 minutes.  Stir in basil, oregano, and chicken broth, and turn heat to high.  Boil until broth is reduced somewhat, add vermouth and continue boiling until reduced by two-thirds, about 5 minutes.  Add cream and reduce at a gentle boil until slightly thickened.  Add chicken  and heat through, stir in salt, pepper and parsley, and toss with hot pasta.  Serve at once.  Serves 6 to 8