Pasta with artichoke cream and chicken strips

Ingredients for 4 servings:

• 4 artichoke hearts
• 400g pasta
• salt water
• 200 g chicken
• 1 garlic clove(s)
• 10 cocktail tomatoes
• 4 tbsp olive oil
• ½ jar white wine
• 1 dash of cream
• salt and pepper
• e.g. Parmesan, grated
• e.g. chopped parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Finely chop the garlic clove. Boil the artichoke hearts in salted water for about 10 minutes, until soft. Drain and let cool on a cloth. Quarter the artichoke hearts and remove any inner hairs. Cut two of the hearts into small pieces. Blend in a blender with 2 tablespoons of olive oil, the finely chopped garlic, a dash of cream, salt, and pepper until smooth. Add a little more olive oil or cream if necessary. Thinly slice the remaining two artichoke hearts. Immediately immerse them in lemon water for a few minutes to prevent them from turning black. Wash the chicken, dry them with kitchen paper, and cut into strips. Wash the cherry tomatoes, drain them, and halve them. Heat the remaining 2 tablespoons of olive oil in a pan, add the artichoke slices, and sauté for a few minutes, then add the meat and white wine. Continue cooking until the meat is cooked through and the artichoke strips are tender. Just before the end of the cooking time, add the halved cherry tomatoes. Meanwhile, cook the pasta in salted water until al dente, drain, and toss in a pan with the artichoke hearts, chicken strips, and tomatoes. Now add the artichoke cream. Serve with chopped parsley and grated Parmesan cheese, if desired.