“The discovery of a new dish confers more happiness on humanity than the discovery of a new star.”
Phisiologie du gout, Jean Anthelme Brillat-Savarin
Well, I’m not sure about humanity, but for me this pasta sauce is a constant go-to. It’s different and impressive so good when you have impromptu guests; and it’s also excellent when you are just too busy to think of anything else. And, as it’s inventor comments, “it’s so quick and easy you can do the washing up in between”.
It has a lot of flavour – you don’t want to ruin it by adding Parmesan.
Recipe for nutty chicken and artichoke sauce for pasta
For 2
- 1 red or mild onion, peeled and chopped
- 1 fat clove of garlic, crushed with 1 tsp of smoked salt
- 180ml/¾ cup of double cream
- 2 small chicken breasts (150-200 g/5-7 oz altogether) – cut into small slices or cubes – small enough that they don’t need to be cut by the eater
- 170g/6 oz (drained weight) jar artichoke hearts – drained
- 1 cube/1 tsp chicken stock powder
- 1 courgette
- Two or three sprigs of thyme
- 60ml/¼ cup pink (or dry) vermouth
- Generous grinds of Indonesian long pepper
- 20g/3 tbsp pine nuts (you can use other nuts if you don’t have pine nuts)
- Cook your pasta in the usual way
- Fry the onion and garlic
- Add the chicken and the courgette and fry until they take on a light golden colour
- Add the pine nuts
- Add the drained artichoke hearts
- Measure out the vermouth and mix into it the chicken stock
- Add to the chicken mixture – continue to simmer gently for a couple of minutes
- Reduce to a gentle heat and add the cream – warm through
- add the leaves of thyme and grind over the pepper
- serve over your favourite pasta