Ingredients
5 Ounces Gemelli Pasta, Cooked
5 Ounces Farfalle Pasta, Cooked
½ Ounce Olive Oil or Clarified Butter
½ Ounce Garlic, Chopped
½ Ounce Shallots, Diced
1 Ounce Wild Mushrooms, Sliced
2 Ounces Tomatoes, Diced
2 Ounces Roasted Red Peppers, Julienne
2 Ounces Artichoke Hearts, Quartered
1-2 Ounces Chablis
1-2 Ounces Chicken Stock
4 Ounces Smoked Chicken, Sliced
2-4 Ounces Chablis Sauce
2 Tablespoons Basil, Chiffonade
Fresh Chopped Parsley To Taste
Salt, Fresh Ground Black Pepper To Taste
Method of Preparation
Saute garlic & shallots in olive oil, add mushrooms & saut 30 seconds.
Add tomatoes, peppers, artichokes and smoked chicken.
Deglaze with Chablis and reduce slightly.
Add chicken stock & chablis lemon sauce.
Add pasta, basil and season to taste.Place in serving bowl and serve immediately.
Chablis Lemon Sauce
Ingredients
4 Ounces Chablis
1 Ounce Lemon Juice
1 Tablespoon Shallots
1 Each Bay Leaf Crushed
4 Each Whole Black Peppercorns
2 Ounces Heavy Cream
8 Ounces Whole Butter
Salt, White Pepper & Chopped Parsley To Taste
Method of Preparation
Combine all ingredients except cream and butter in a saucepan and reduce until mixture foams.
Add cream and reduce by half.
Over high heat, add butter a little at a time stirring constantly.
When butter is fully incorporated, remove from heat and strain.Use as needed over a variety of items such as poultry, fish, seafood, vegetables or pasta.