A Conscious Feast by Nicole Aloni

If you want to make this dish ahead, prepare and freeze the sauce. Then just cook your favorite pasta, I prefer fettuccine, at dinnertime. Warm the sauce in the microwave, pour it over the pasta, and finish with parsley and maybe a little grated cheese. Voila! Decadent and delish.

Makes 4 servings

Preparation time: 25 minutes

• 1/2 c. butter + 2 T
• 2 tsp. minced garlic
• 1 1/2 lb boneless, skinless chicken breast, cut into cubes
• 1 pint cream, reduced by a third
• 1 1/2c. shredded Parmesan cheese
• 1/2 c. sliced, drained artichoke hearts
• 1/4 tsp salt
• Pinch each of black pepper and nutmeg
• 10 oz fettuccine or penne noodles
• Chopped parsley

1. Heat 2 tablespoons of butter in a large sauté pan over medium high heat. Add garlic, salt and pepper and chicken cubes and sauté until chicken is cooked (about 5 to 7 minutes).
2. Meanwhile, put the cream in a saucepan and reduce by a third (about 20 minutes). Then add butter and whisk gently to melt.
3. Sprinkle in salt, pepper, nutmeg and Parmesan cheese a little at a time. Whisk gently til blended and smooth. Pour into sauté pan with chicken, add artichoke hearts, stir to combine and simmer for 3 or 4 minutes.
4. Cool and package.
5. Defrost and gently reheat in the microwave or on the stovetop.