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Cooked by: Chef / Ethnicity: Italian cuisine / Last Modified: 8/2/2008 / Base: Beef / Number of Servings: 2 |
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Directions: 1. Bring water to boil.
2. Saute garlic and onions.
3. Add artichoke and saute it.
4. Remove from heat and add tomotoes.
3. In small pot melt butter and stir in flour. (optional add a small amount of wine.. maybe sherry)
4. Add milk
5. Add cheese (before step 4 or after?)
6. Add pesto
7. Add chicken and let simmer for 5-10 minutes...
8. Combine pot 1 with pot 2 and pasta.
| Ingredients:
1 16 ounce ravioli, mushroom
13/1250 Quart(s) olive oil
1/4 onion, red
3 Pound(s) garlic
163/2500 Pound(s) butter
2/3 half and half
163/625 Pound(s) parmesan cheese
2 2/3 Ounce(s) pesto sauce with basil
1/2 Pound(s) chicken breast
217/10000 Pound(s) flour, white
1 tomato, roma
1 hearts artichoke |
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