Farfalle with Sun-dried Tomatoes, Mushrooms and Artichoke Hearts

It was time for a pasta dish. I love pasta. It's bad for you, it's yummy and it's easy to make. Three of my favorite things. My sister gave me this recipe to me. I had a lot of leftover cream in the fridge, and believe me, this takes a lot of heavy cream. Over a pint, along with two cheeses. Rich doesn't even begin to cover it. But it's so delicious, you have to try it for yourself. For something that tastes restaurant quality, it's pretty darn simple to prepare.

So, here you go. Farfalle with sun-dried tomatoes, mushrooms and artichoke hearts.

What you'll need:

10 oz farfalle (bowtie) pasta
4 oz mushrooms, sliced (I used more because I love mushrooms)
1 pint plus 1 ounce heave cream
small jar artichoke hearts packed in water (if available, or rinsed if not)
1/2 cup sun-dried tomatoes (I used packed in oil)
1 large precooked chicken breast, sliced or cubed (or even leftover rotisserie chicken)
butter
salt
pepper
paprika
Romano and Parmesan cheeses, shredded, 1/4 cup each (or more if you like)

Directions:

Cook the pasta per package directions in salted water.

Melt 4 tablespoons butter in a large saute pan or saucepan, add 1 pint cream. Bring to a boil, turn to simmer and add cheeses, salt, pepper, and paprika. Stir until the cheeses are melted and sauce is creamy. Remove from heat and set aside.

Melt 1 1/2 tablespoons butter in a large skillet. Add mushrooms and saute until they've released their juices and are tender.

Add the tomatoes and artichoke hearts and saute for another minute or so.

Add the 1 ounce of heavy cream and half of the cheese sauce and stir. Add the drained pasta and the chicken, then the remainder of the cheese sauce. Fold together. The sauce may seem a little thin at first, but just be patient. It will thicken as the cheese cools.

Serve with salad or a side of asparagus or broccoli.

Full Recipe:

Farfalle with Mushrooms, Sun Dried Tomatoes and Artichoke Hearts

1 pint plus 1 ounce heavy cream    

10 oz. of Farfalle (bowtie pasta) cooked, drained per package directions

5 1/2 T Butter, divided                   

2 tsp. Salt                      

1-2 tsp Pepper                   

4 ounces sliced Mushrooms (I use more like 6)

1/4 cup Romano Cheese            

1 small jar Artichoke Hearts, drained

1/4 cup Parmesan Cheese          

7-8 oz precooked sliced or shredded Grilled Chicken (or leftover rotisserie chicken)

2 tsp Paprika                    

1/2 cup Sun-dried Tomatoes 

Serves 4 very generous servings, 6 normal servings.