Recipes for Convivium: The Feast

Rosemary-Artichoke Chicken Meal [December 15, 2003]

You can welcome your guests to the dining table with this gourmet menu even if you don’t have a gourmet kitchen. Its simple ingredients blend together to make a mouth-watering dinner that is appealing to the eye as well. All you need to add is friends, family, and good conversation.

Menu

Rosemary-Artichoke Chicken & Pasta
Oven Roasted Green Beans
Grape Tomato Salad
Your favorite heat-and-serve dinner rolls or bread

Rosemary-Artichoke Chicken & Pasta [December 15, 2003]

Chicken:
4 skinned & boned chicken breast halves, cut into 1-inch pieces
½ tsp. salt
1 tsp. fresh ground pepper
½ cup butter or margarine, divided
1 medium sweet onion, cut into medium-sized pieces
2 cloves garlic, minced
2 cups whipping cream
1 (8 oz.) pkg. sliced fresh mushrooms
2 (12 oz.) jar marinated artichoke heart quarters, drained
2 Tbsp. chopped fresh rosemary
1/3 cup white wine
6 plum tomatoes

Pasta:
1 (12 oz.) pkg. fettuccine, cooked
¾ cup grated parmesan cheese

Sprinkle chicken with salt and pepper. Melt ¼ cup butter in a Dutch oven over medium-high heat; add chicken; cook 7 minutes until chicken begins to brown. Remove chicken from pan and cover to keep warm. Add onion and next 5 ingredients to Dutch oven; sauté 10 minutes or until vegetables are tender. Drain and remove vegetables from Dutch oven. Add remaining ¼ cup butter or margarine, wine and whipping cream to Dutch oven. Cook over medium heat, stirring constantly about 10 minutes or until sauce thickens. Return chicken, vegetables, fettuccine, and Parmesan cheese to Dutch oven.

Recipe serves 6, but may be doubled.

Oven Roasted Green Beans [December 15, 2003]

1 ½ lbs. green beans (trimmed)
2 tsp. olive oil
2 ½ tsp. lemon juice
½ tsp. salt
1/8 tsp. black pepper

Trim beans ahead of time if you want so they are ready to go.  Coat a large cookie sheet with non-stick spray and arrange beans in a single layer on sheet.  Bake green beans at 450° for 10 minutes or to desired doneness. Remove from oven, toss with 2 ½ tsp. lemon juice.

Grape Tomato Salad [December 15, 2003]

1 pint grape tomatoes
2 chopped green onions
1 tsp. sugar
1/8 tsp. salt
1 small cucumber, chopped
¼ cup balsamic vinegar
2 tsp. olive oil
¼ tsp. black pepper

Place tomatoes, cucumber, green onions and gently toss to combine. In a separate smaller bowl combine vinegar, sugar, olive oil, salt, and pepper and stir with a whisk. Just before serving pour dressing over salad and gently toss to coat.

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