Recipe - Mi Patrona (Washington)

4 ounce Chicken breast; skinned and
cut in long strips, dusted
in flour
3 ounce Italian sausage
4 ounce Artichoke hearts; quartered
2 ounce Tomatoes; minced
3 ounce Fresh spinach
6 ounce Heavy whipping cream
3 ounce Dry white wine
1 ounce Fresh garlic
1 ds Salt
1 ds Pepper
2 ounce Olive oil
8 ounce Penne pasta; cooked al dente

Saute garlic in olive oil. Add chicken, sausage, artichoke hearts, salt and
pepper. Saute' for 5 minutes until chicken and sausage are almost cooked.
Deglaze with wine. Add whipping cream and simmer until thickened. Add
cooked pasta, tomatoes and spinach. Toss until spinach begins to wil~ Top
with Parmesan cheese.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Lanza's Ristorante, Port Townsend