Not a TikTok Fan

 So let me clarify that title. I am not here to bash anyone who loves TikTok, it just isn't something I get into. I'm not saying I never see anything from there- I don't live under a rock- but I don't have the app, and I don't seek TikTok videos out. If others share them with me, or I happen to see them in my social feeds, that's fine. 

In fact, that is exactly how I stumbled upon this recipe, which went viral on TikTok, and after eating it I know why. 

Raise your hand if you can always use new chicken recipes! Yep, me too! Even now that chicken can be pricey at the store, I want to be ready when it goes on sale because I'm going to stock up, and if I'm going to be cooking with it from the freezer for a while, I want some new dishes to play with. 

This is one of those dinners that looks fancy, but is super easy. Boneless chicken breasts in a creamy sauce flavored with sun-dried tomatoes, garlic and Parmesan cheese. It is so delicious, the rumor is if you make it for a date, you might just get proposed to-hence the "marry me" title. 

We love this served with some buttered pasta on the side to soak up the extra sauce from the chicken, but it would be just as yummy with rice or mashed potatoes too. 

Marry Me Chicken is simple enough for a weeknight supper, but if you are hosting a dinner party during this holiday season, this will wow your guests; and can be doubled pretty easily if you've got a crowd coming. 

The lesson here? Just because you don't enjoy something that seems to be all the rage, that doesn't mean you can't still take something away from it and learn something new! I won't be a TikTok subscriber any time soon, but if you see a great recipe over there, send it my way!

Marry Me Chicken

4 boneless chicken breasts

1 cup heavy cream

1/2 cup chicken broth

1 chicken bouillon cube

3 garlic cloves, minced

1 (8 oz.) jar sun-dried tomatoes, drained and chopped

1 tsp. Italian seasoning

1/2 cup grated Parmesan/Romano cheese

2 TBS olive oil

Salt and Pepper  

Fresh parsley, for garnish

Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet or Dutch oven over medium high heat. Brown chicken well on both sides, about 5 minutes. Remove chicken to plate. In the same pan, sauté garlic for 30 seconds, stirring the entire time. Add cream, bouillon, broth, tomatoes, Italian seasoning, cheese, salt and pepper. Stir well until combined. Add chicken back to pan. Spoon some sauce over the chicken. Reduce heat to medium and cook until internal temp of chicken is 165, about 10 minutes. Garnish with parsley and serve immediately with pasta, potatoes or rice.

Shared at Weekend Potluck

Egg Noodles Please

Back in May when I shared my Cajun Chicken Pasta, it was a huge hit with not only my family, but a lot of yours too! (That makes me so happy!) So, if you were one of the many that enjoyed it, you're going to flip for the this new side dish, since it was 100% inspired by those same flavors!

Sometimes when I meal plan, side dishes are my nemesis. I can figure out mains with no problem, and then I have to brainstorm for quite a while before the perfect side comes to me. Now, yes, we have our staples and our favorites, and even some meals that have to have the same things with it every single time (Seriously, these boys will riot if certain things aren't served together. Fish sticks must have mac n cheese. No substitutions.)

Many times when I find myself in this conundrum, egg noodles pop into my head...and then I begin to drool. See, they are one of my favorite things on the planet, can take on great flavor, are super easy  go with almost anything, and can live in the pantry forever.

That is exactly how this dish came to be. We were grilling out, I had a bag just calling my name, and I wanted something different. Then I remembered that Cajun Chicken Pasta and thought "Hey, I could take those basic flavors, leave out the protein and have a pretty killer side dish."

The sauce on these is much lighter than a thicker Alfredo. It lightly coats the noodles, without being too heavy. They tasted great with the chicken I served them with, but would be equally delicious with seafood or steak I think.

If you're like me and always on the hunt for new side dishes, be sure to add these to your "to make" list ASAP!

Creamy Cajun Noodles

1 lb. egg noodles, cooked and drained

3 TBS butter

1 c. heavy cream

1 c. half and half

1 small yellow onion, finely minced

1 1/2 tsp. garlic powder

3/4 c. chicken broth

2 1/2 TBS Cajun seasoning

Juice of 1 lemon 

1/3 c. grated Parmesan cheese

Salt and Pepper to taste

Dried Parsley

While noodles cook, in a medium sauce pan, melt butter over medium low heat. Saute onions with garlic powder until soft. Add chicken broth and scrape bottom of pan. Cook for 1-2 minutes. Slowly add cream, half and half, Cajun seasoning, lemon juice, salt and pepper. Bring to a boil and reduce heat to low. Add cheese and whisk to combine. Simmer for about 10 minutes, until slightly thickened. When noodles are cooked, add sauce and stir well. Garnish with dried parsley. *NOTE* This is NOT a thick sauce life Alfredo, it will be just thick enough to coat a spoon and lightly mix with noodles. 

Shared at Weekend Potluck

I Don't Even Know How Cold That Is

Here in the Midwest, we are being told to brace for some of the coldest temps we've experienced in years; and for some of us the coldest in our life time. And as my grandma used to say, it's not so much the temperature, it's the WIND.

Yes, that's right, while the high temps for the day aren't supposed to reach 0 for about 36 hours, you add in that dreaded windchill, and it's going to feel like it's -40 outside. Brrrrrr! I think at some point your body doesn't even know how cold that is, but it knows it does NOT like it!

We are already being warned of the dangers, and I can foresee the school delays/closings coming in now. But let's face it, for most of us, no matter how cold it is our life keeps going. As much as we would like to curl up under a blanket, grab a cup of cocoa and stay inside, 90% of the time being an adult means that doesn't happen. Not even for me. Yes, I could stay inside with Max, but if Alex has school, that means the mommy bus has to do pickup, so off we go.

There isn't much I can do to soothe pain of that cold when all of us get to come home, but I can make sure supper is warm and ready to thaw us out while it fills us up. Soup, anyone?

I have so many bean soup recipes, and they never get old. They are some of the heartiest, warm you to the core, dinners I can make this time of year; and this one is no exception

One of the ingredients might make you say "what" so be sure to read the note as to why I used it, and the alternative you can.

If you are preparing for the deep freeze like we are, run to the grocery store before it hits so you can have all the ingredients for this delicious meal on hand!

Tuscan Bean Soup

1 (2.5) oz package real bacon bits

2 TBS vegetable oil

1 medium white onion, diced

2 large carrots, diced

3 stalks celery, finely chopped

3 cloves garlic, minced

1/4 tsp. dried red pepper

6 c. chicken broth

2 (14.5 oz.) cans great northern beans, DO NOT drain

1 dried bay leaf

1/2 c. heavy cream

1/2 c. grated Parmesan cheese

1 TBS corn starch

2 TBS water

1/2 TBS dried parsley

Salt and Pepper to taste

In a large stock pot over medium high heat, cook bacon bits until they start to crisp and give off some flavor, about 5 minutes. Remove and save. Add onions, carrots and celery. Saute for a few minutes. Add garlic, red pepper, and continue cooking, stirring often, until vegetables are soft, about 10 minutes. Add chicken broth, beans with their liquid, and bay leaf. Increase heat to high and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove bay leaf. Turn off heat. Using a potato masher, smash some of the beans to add thickness. In a small bowl, combine corn starch and water. Add corn starch mixture, cream and cheese to soup. Stir well. Turn heat back to high. Once it starts to boil again, reduce heat back to low. Simmer for 15 minutes until thickened. Add bacon and parsley and serve. *NOTE* I used bacon bit because I had them on hand. If you want to use bacon, about 6 strips. Dice, saute and continue. You don't want to drain the beans because their liquid will help thicken the soup. 

Shared at Weekend Potluck

Shared at Meal Plan Monday

Recipe Inspired From No Spoon Necessary 

Light and Bright For Spring

By now all of you know how much of a pasta fiend I am. Seriously, it's an addiction. If there were meetings, I would attend. I'd be a leader. Multiple times per week. I have to refrain from eating pasta every meal. Every day. And no, I'm not exaggerating. 

If you're a regular reading, you also know I'm a huge fan of lemon. Anything and everything lemon. Especially in the warm months. Beginning in spring and right through to summer, it's at the top of my favorite flavors. 

So, imagine my excitement, my joy, my utter elation when I saw a recipe combining them!!! Oh. My. Blog. I couldn't even fathom how could this was going to be, but I was ready to find out! 

If you've never tasted a Meyer lemon, it is even more lemony than a regular one. (Is that a word? Well, it is now.) Plus, it has hints of orange in the background. So they give you a double citrus punch in whatever you use them in. 

This is a creamy, filling pasta supper, while still being light. I know that's hard to believe, but it really is! It tricks your brain into thinking it's eating a much heavier cream sauce. Not to mention the fact the hints of lemon are so refreshing and bright! 

If you are looking for ways to enjoy some lighter, but still filling and satisfying meals, for spring, you've come to the right place. Or if you are simply a pasta and/or lemon addict and are looking for an enabler, I've got you covered there too. 

Creamy Lemon Linguine

From Basilmomma and Cooking Light

2 lbs. linguine, cooked according to package directions

5 Meyer lemons, juiced

4 tsp. grated Meyer lemon rind

1 c. park skim ricotta cheese

1/2 c. chopped chives

1/2 c. heavy cream

1/2 c. grated Parmesan cheese

1/2 c. plus 6 TBS pasta cooking water

Salt and Pepper to taste

While pasta is cooking in salted water, add ricotta, lemon juice, rind, and cream to a blender. When pasta is finished, BEFORE draining, carefully remove the cooking water to a separate bowl. Add 6 TBS cooking water to blender and blend until smooth. Drain pasta well. Heat a large dutch oven over medium-low heat. Add cream mixture. Heat until warmed through. Add pasta, chives salt and pepper. Stir. Add 1/2 c. cooking water a little at a time until pasta mixture is creamy. Remove from heat, add Parmesan cheese. Garnish with extra chives. *NOTE* If eating leftover, add a splash of cream or water to make creamy again. Also, I don't know how this would work with regular lemons. The Meyer variety can be found at most grocery stores. I got mine at Kroger and have seen them at Meijer too. 

Chilly Spring Days

According to the weather man, we have a warm up headed our way this week. No offense to him, but I will believe it when I feel it. Don't get me wrong, I will be incredibly thankful if it is indeed true, but after this loooonnngggg, cold frigid winter, I refuse to get my hopes up. But I'm telling you right now, if the thermometer reaches 50 or above, I'm busting out the flip flops!

Regardless of a warm up, we all know even after that first official day of Spring,  (Which is March 20th by the way...not that I'm keeping track or anything) we will still have some chilly days in our future. I wish it could just magically be warm and sunny every day, but I'm told we need rain too. So there will be those days when it's wet, and windy, and there is a chill in the air. And those are the ones that call out for soup on the dinner table.

This is a soup that truly eats like a meal. To me, when you have to chew a soup, it is a extra filling. I served this with just some crusty bread on the side, and we were all so full we could barely move. I love the creamy texture with the big chunks of chicken and bite of the wild rice. (Be sure to read my note below so you get the correct wild rice!) It's got amazing, rich flavor that tastes like you had to put much more effort into it than you actually did.

I'm glad to see winter on its way out, but I'm not naive enough to think we are totally out of the woods. I realize sunny and hot every single day is still very far off. So in the meantime, I will be thankful for any day above freezing, and enjoy a few more weeks of soup weather!

Crock Pot 

Creamy Chicken and Wild Rice Soup

2 lbs. boneless chicken thighs, trimmed and cut into 1 inch cubes

2 (10 3/4 oz.) cans cream of potato soup

2 (10 3/4 oz.) cans cream of chicken soup

1/2 tsp. garlic powder

2 c. chicken broth

1 c. wild rice, uncooked*

1/4 tsp. dried thyme

2 c. half and half

1/2 c. frozen chopped onions

5 medium carrots, peeled and finely chopped

3 ribs celery, finely chopped

1 TBS dried parsley

Salt and Pepper to taste

Combine all ingredients in Crock Pot, except half and half. Stir very well. Cook on LOW for 7-8 hours until rice is tender. Stir in half and half. Cook additional 30 minutes until warmed through. *NOTE* This wild rice is not a boxed mix. This is plain, uncooked wild rice. It can usually be found in a small box with the other bags/boxes of  long cooking rice.

Shared on The Country Cook Mar. 13, 2015

I'm Krista and I Love Carbs

If you are an avid reader of EMM you know my one food addiction is pasta. Lots. And. Lots. Of. Pasta. Seriously, I could eat it every meal, every day...forever. If I was stranded on a deserted island and could only have one food in my picnic pasta, eh, basket, it would be pasta. See, I can't even get through a sentence without my mind wandering. (Oh and my keyboard is a little damp from the drool too!) But there are only so many pasta recipes out there, and while I haven't made them all, sometimes it starts to feel that way.

So, when my craving once again set in, I thought what if I take a dish I already make, use the same ingredients, but switch up the way it's prepared?? Like, taking my Mushroom Fettuccine Alfredo and transforming it into casserole form? Genius, I know!

Now, if you started 2015 with the resolution to eat lighter, this is not the recipe for you. I'm not even trying to hide the fact this is rich with a capital R. But just as I said in my original post, we all have to indulge once in awhile. And our family's philosophy when it comes to food, is all things in moderation. We don't deny ourselves any one food or dish. I think if you deprive your body of one food group, you end up compensating with others, and the balance of things is thrown off. It's a personal philosophy, and I respect others have their own. But for us, this is best.

This is layer after layer of YUMMY. If you aren't a mushroom fan, simply substitute with another veggie you do love. Broccoli would be good. Oh, I might have to try that myself! Oh, and spinach too. See, I just can't concentrate this is so good.

Pasta. It's a love. It's an addiction...so if there is a Carb Lovers Support Group...that's where you'll find me!

Mushroom Alfredo Pasta Bake

1 1/2 lbs. penne pasta, cooked until just al dente

1 lb. button mushrooms, sliced

1 stick plus 2 TBS butter, room temperature

2 c. heavy cream

1/2 c. grated Parmesan cheese, plus more for layers

8 oz. mozzarella cheese, divided

3 cloves garlic, minced and divided

Salt and Pepper to taste

Dried Parsley 

Preheat oven to 350. While pasta is cooking, melt 2 TBS butter in large skillet. Add mushrooms and 1 clove minced garlic. Saute until browned. Season with salt and pepper. Remove and drain off extra liquid. Set aside. Wipe out skillet. Melt 1 stick butter over medium low heat. Add cream and remaining garlic. Bring to a simmer, stirring constantly. Add 1/2 c.  Parmesan cheese and continue simmering for 8-10 minutes, stirring often, until thickened. Add 3/4 c. mozzarella cheese and stir until combined and smooth. Season with salt and pepper.  Keep warm. When pasta is done, grease a 

9 x 13 baking dish. Ladle enough Alfredo in bottom of dish, just to cover. Then do the following layers: pasta, mushrooms, Parmesan, mozzarella, Alfredo. Repeat layers three times. Sprinkle with dried parsley. Cook for 15-20 minutes until heated through and browned on top. Remove from oven and cover with foil. Let stand for 10 minutes before serving. 

Shared on The Country Cook Feb. 6, 2015

Enchiladas Turned Soup

Are you a chili lover? Is it one of the meals you look forward to most this time of year? Are you willing to switch it up and try new versions? If you answered yes to any/all of those, then you've come to the right place today!

Is there anything better on a crisp fall day than a piping hot bowl of chili? Is there anything more appropriate to enjoy while watching the game on football Sunday? Is there anything tailgating crowds crave more? If you answered yes to any/all of those, then you've come to the right place!

Okay, no more questions. Oh wait. I fibbed. Sorry. Have you tried my Chicken and Green Chile Enchiladas? If so, then you're going to l.o.v.e. this recipe!

Okay, now I'm done for real this time. I love chili, but I also love a good chicken enchilada in a cream sauce. So, this is a match made in heaven for me. Not to mention the fact, it's made in one pot, totally stove top and can be on the table in under an hour. A busy mom's dream!

Now I will tell you, this isn't quite as thick as a normal "red" chili tends to be. Or at least, it's not as thick as mine. It's more of a soup consistency, but if it has beans, meat, and a little heat, I think we can still refer to it as a chili; and it's my blog, so I am.

Step outside your chili comfort zone this fall and try something a little creamier and with an unique flavor profile all it's own! This could be what's for dinner tonight!

Creamy White Chili

From Taste of Home

1 lb. boneless chicken breasts, cut into 1/2" cubes

1 ( 7 oz.) can chopped green chilies, slightly drained

2 (15 oz.) cans great northern beans, rinsed and drained

1 TBS canola oil

1 medium white onion, finely chopped

1 1/2 tsp. garlic powder

1 tsp. dried oregano

1 c. sour cream

1/2 c. heavy cream

1 (14 oz.) can chicken broth

Salt and Pepper to taste

Cilantro, chopped for garnish

In a large pot or dutch oven, saute chicken and onion in oil over medium heat. Season with garlic powder, salt and pepper. When no longer pink, add broth, chilies, beans and oregano. Stir well to combine. Bring to a hard simmer. Reduce heat to low, and simmer uncovered for 30 minutes. Remove from heat. Stir in sour cream and heavy cream until well combined. Garnish with cilantro before serving.

Shared on The Country Cook Oct. 17, 2014

Disclaimer: As a Field Editor of Taste of Home, I share my own thoughts and opinions of this recipe. I am not a paid employee.

For My Vegetarian Friends

A couple weeks back on my Facebook page, I had a fan thank me for posting my Bean and Cheese Burrito recipe because she is a vegetarian, and she has trouble finding recipes that fit her diet, or that can be easily accommodated to. 

Now I will fully admit, we are some meat lovin' people in this house, and while we love our fruits and veggies too, we could never give up our cow, pig and chicken forever. But I respect those out there who choose to, and after hearing how happy she was to find a recipe on my page that fit her lifestyle, I decided to make a conscience effort to develop a new one just for those out there like her. 

Even though this has absolutely no meat in it, I'm telling you what, we didn't miss it at all? It's packed full of flavor and texture and so delicious, I think meat might just ruin it! I love the flavor combo of spinach and mushroom, and they shine in this dish. Add in cheese and pasta, and seriously, what could be better? 

This makes a great weeknight meal when you're busy but still want something hearty and yummy on the table. It's also elegant enough to entertain with. Especially, if you've got vegetarian guests, and don't want to cook two separate meals.

I'm going to try really hard to come up with more recipes for my veggie loving friends. It probably won't be the easiest thing I've ever done, with T-bones calling my name from the freezer, but I will try. I promise.

Baked Penne with Mushrooms and Spinach

1 lb. penne pasta, cooked according to package directions

1 1/2 c. heavy cream

1/2. cooking water from pasta

8 oz. white button mushrooms, sliced

1 medium white onion, thinly sliced

1 (10 oz.) box frozen spinach, thawed and squeezed dry

2 garlic cloves, minced

3 TBS butter

1 c. shredded mozzarella cheese

3/4 c. shredded Parmesan cheese, divided

2 tsp. dried parsley, extra for garnish

Salt and pepper to taste

Preheat oven to 350. Spray a 8x11 baking dish with nonstick spray. While pasta cooks, melt butter in a large skillet over medium-high heat. Add onions and garlic. Season with salt and pepper. Saute' stirring often until onions are translucent and tender. Add mushrooms. Cook another 5 minutes until mushrooms are browned. Add spinach and reduce heat to low. When pasta is cooked, reserve 1/2 c. of it's cooking water. Add to mushroom mixture. Stir well. Drain pasta well. Return to hot pot. Add cream and 1/4 c. Parmesan cheese. Season with salt and pepper. Stir well to coat. Add mushroom mixture to pasta and combine. Pour into baking pan. Top with mozzarella and remaining Parmesan. Sprinkle with parsley. Cover with foil. Bake for 20 minutes. Remove foil and bake 5 additional minutes. Garnish with extra parsley and Parmesan if desired. 

Shared on The Country Cook June 20, 2014

Pasta at Very Good Recipes

Our New Year

January 1, 2014. What was on your table that day? I know many of you are answering with pork, black eyed peas, collard greens...all those things that are supposed to bring you luck in the New Year. And honestly, most years those are the types of things that are on my table too; but not this year. Why? Simple. My hubby made a request for something a little different for our holiday meal; and was so excited when I obliged his request!

As most of you know, we spend the night before at home, as a family, eating from a huge buffet of appetizers all night long, while we wait for the ball to drop. And usually included in that array of yummy things is a shrimp ring. It's a must. Well, this year, Mr. Everyday asked since we were having so many other things, if we could skip the cocktail shrimp and wait until the next day to have shrimp instead....in a cream sauce...over pasta. Yes, he wanted me to take my tried and true Alfredo sauce recipe, add shrimp to it, and recreate one of his favorite pasta dishes of all time.

Now to be honest, if I didn't already have this easy, never fail sauce recipe, I might not have been so inclined. After all, it was a holiday and I deserved some down time, especially after preparing that huge buffet the night before. But I knew I could make him happy, and not have to put forth too much effort.

If you have tried my Alfredo sauce before, you'll be happy to know this is the same base recipe, just with a couple extra steps to add the shrimp. If you never have, and enjoy a good Alfredo sauce at your favorite Italian restaurant, I highly suggest you give this one a try! It's so easy, and tastes just like those you order out. (And if you don't groove on the shrimp, simply leave those out! It doesn't effect the sauce recipe at all!)

I hope you enjoyed something yummy on New Year's Day! If it was something traditional, maybe some good luck is headed your way! But for us, we went in the other direction and enjoyed something new and yummy that can easily be your supper tonight!

Easy Shrimp Fettuccine Alfredo

12 oz. bag frozen, small (60/80) shrimp, peeled, deveined, tail removed, thawed

2 c. heavy cream

1 stick, plus 2 TBS butter, divided

4 cloves garlic, minced, divided

1/2 c. grated Parmesan cheese

3/4 c. mozzarella cheese

2 TBS dried parsley, extra for garnish

1 lb. fettuccine

Salt and Pepper to taste

Cook pasta according to package directions. While it's cooking, in a large skillet heat 2 TBS butter over medium heat. Add shrimp and 2 cloves garlic. Cook, 5-7 minutes, stirring often, until shrimp are pink and cooked through. Melt 1 stick butter in medium saucepan over medium-low heat. Add 2 cloves garlic, cream and black pepper to taste. Bring to a simmer stirring often. Add Parmesan and stir until well blended. Simmer 8-10 minutes until thickened. Add mozzarella and stir frequently until blended and smooth. Set aside but keep warm. Just before pasta is ready to drain, add shrimp to sauce. Add parsley. Stir to combine. Adjust seasoning if necessary. Drain pasta. Add to a large bowl. Pour sauce over. Mix well with tongs to coat. Garnish with extra parsley if desired. 

Shared on The Country Cook Jan. 10. 2014

A Blogger's Craving

Well, it's January 3rd people. It's all over for another year. If you're like me and this time of the year is a little depressing, believe me, I know how you feel. For a couple weeks post holidays I'm always in a little bit of a funk. I can't help it. I feel like there is nothing to look forward to. Which, I yes I know, is completely ridiculous, but with the dark cold days, my mood isn't always the best. However, it's a new year, and we had a fantastic Christmas, so I'm going to look on the bright side and be happy this is my first post of 2014, and it's a great one!

Many times on this blog, you read that recipes hit our table because of requests from everyone from my husband, to my son, to my dad, to my mom! But today, I've got a dish for you that is all about me! This meal came to be because of one simple thing. I was craving artichokes and needed to find way to include them in a meal to satisfy said craving.

If you love artichokes too, this dish is for you. If you love mushrooms, this dish is for you. If you love pasta in cream sauce, this dish is for you. If you love chicken...well, you get the picture. This is one of those dinners you're family will be so impressed with (heck, it's even nice enough to entertain with) but truly isn't that hard at all. It can feed a crowd too, which is a great way to make not so cheap ingredients like chicken and artichokes stretch a little farther.

My cravings don't always get the same attention as my loved ones; and that is okay with me. It's my job to makes sure their stomachs are full, and taste buds are satisfied. But sometimes a girl just has to treat herself, and listen to her inner foodie too. Especially when a little bit of seasonal depression has set in, and food is one of the few comforting things around!

Chicken, Artichoke and Mushroom Egg Noodles
1. 5 lbs. chicken tenders, cut into large chunks
4 TBS olive oil, divided
1 lb. egg noodles
8 oz. button mushrooms, sliced
1 (14 oz.) can artichoke hearts, drained well and chopped
2 c. heavy cream
3 garlic cloves, minced
4 TBS butter, divided
1 TBS flour
4 TBS dried parsley, divided
2 tsp. dried thyme
Salt and Pepper to taste

Bring a large pot of water to boil. Meanwhile, in a large skillet, heat 2 TBS olive oil on medium-high heat. Add chicken and season with salt and pepper. Cook for 5-7 minutes until browned and cooked through. Remove and wipe out skillet if necessary. Add 2 TBS olive oil and bring back up to heat. Add mushrooms and garlic. Cook until mushrooms are brown, about 5 minutes. Season with salt and pepper. Add artichokes and continue cooking for 2 minutes. Add 1 TBS butter. Allow to melt. Sprinkle with flour and cook for 1 minute. Add Add cream. Bring to a boil. Reduce heat and allow to simmer about 10 minutes until slightly thickened. (Should coat the back of a spoon.) Add thyme and 2 TBS parsley. Return chicken to pan and stir to combine. Keep warm. When noodles are cooked, drain well and return to hot pot. Add 3 TBS butter, 2 TBS parsley, salt and pepper. Stir well. To serve top noodles with chicken sauce and garnish with more parsley if desired.

Artichokes at Very Good Recipes