Pasta Shells With Artichoke Cream And Smoked Chicken
|Oil packed artichoke bottoms||8 Ounce, drained (1 jar)|
|Freshly ground pepper||To Taste|
|Heavy cream||2 Cup (32 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Medium pasta shells||1⁄2 Pound|
|Skinless smoked chicken breast||3⁄4 Pound, cut into 1 1/2 by 1/3 inch strips|
|Cherry tomatoes||20 , quartered|
|Minced chives||2 Tablespoon|
1. In a small saucepan, season the artichokes with salt and black pepper and simmer them in the cream over moderately low heat until they are very tender, about 12 minutes. Transfer the artichokes and cream to a blender and puree until smooth. Add the lemon juice and season with salt and pepper.
2. In a large saucepan of boiling salted 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.