Another Yummy Fun original inspired from a Bucca Di Beppo dish... can you guess which one? I'll invite you over for dinner if you guess right :)
3-4 Chicken Breasts thawed and cubed
1/3 C Lemon Juice
1/4 C Butter
1/4 C Onion - sliced or chopped
1 tea Sugar
1/2 tea Garlic minced
Saute on medium heat. Let simmer on low heat for 3-5 minute after chicken is no longer pink and cooked throughout, remove from pan but keep drippings for cream sauce.
1/2 C Heavy Cream
1/4 C Sour Cream
3/4 C Milk
1/4 tea Garlic Salt
1/4 tea Pepper
1/8 tea Italian Seasoning
1/8 tea Basil
Pinch of Nutmeg
1/2 C+ Shredded Parmesan Blend Cheese
1/2 C Artichoke - chopped or whole depending on preference
1 Tbl Capers (optional)
1/2 C Pastrami - thinly chopped (ham or prosciutto also works well)
1 C Spinach
Add cream, milk, sour cream, cheese and spices together in warm pan and whisk until creamy. Add chicken, artichokes and capers until cream sauce is bubbly. Stir together and add spinach immediately before serving.
Serve over whole wheat pasta and french bread.
VARIATIONS : I have made this dish a few different ways. I will often play with different kinds of cheeses and the cream can be substituted for 1/2 & 1/2. I also made this dish a year ago for our company Christmas party using ham, peas and mushrooms with tortellini and baked them in individual baking dishes... it turned out wonderfully, maybe one day I will post that one too :)