This is another review for the recipe swap and another winner, wonderful aroma while cooking and just fabulous on the taste. The chef I made this from made a couple of additions to the dish which I decided to follow and they were bang on so I will list them below. If you want to view the original recipe or see other recipes by this chef click here.

Ingredients

1 Small onion, thinly sliced
2 Cloves garlic, crushed
1/2 Teaspoon onion powder
1 Medium sweet red pepper, julienned
2 Tablespoons butter
2 Cups cubed cooked chicken
1 (12 ounce) Jar marinated artichoke hearts, drained and quartered
1/2 Cup fresh mushroom, sliced
1/2 Cup white wine or chicken broth
1 1/2 Teaspoons Italian seasoning
1 Teaspoon chicken bouillon granules
1/2 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons cornstarch
1 Cup heavy whipping cream, divided
1/2 Cup Parmesan cheese, finely grated
hot cooked rice or noodles

Method

1. In a large skillet, saute onion, garlic, onion powder and red pepper in butter for 2-3 minutes.

2. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper.

3. Cook and stir for 3 minutes.

4. Combine cornstarch and 1/4 cup cream until smooth; stir into skillet.

5. Add remaining cream and Parmesan cheese.

6. Bring to a boil; cook and stir for 2 minutes or until cheese has melted and sauce has thickened.

7. Serve over rice or noodles.

Yield: 4 servings.

All photos taken by me unless otherwise stated.