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.

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

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Saute mushrooms and garlic in butter.

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Add artichoke hearts, basil and oregano.

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Add vermouth, vegetable stock and heavy cream.

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So creamy and delicious!

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Serve over pasta and sprinkle with Italian parsley.

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A large platter of pasta!

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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.

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

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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