The strong anchovy taste mellows during cooking
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup (60 mL) olive oil
- 2 garlic cloves, minced
- 4 anchovy fillets, chopped
- 4 leeks, sliced and rinsed well
- 1 cup (250 mL) dry white wine or chicken stock
- 1/2 tsp (2 mL) dried rosemary (or 1 tsp fresh)
- Pinch of each white and cayenne peppers
- 1 cup (250 mL) whipping cream
- 2 cups (500 mL) shredded spinach
- 1/3 cup (75 mL) freshly grated Parmesan cheese
- 3/4 lb (375 g) pasta shells
- 1 tbsp (15 mL) butter or olive oil
Directions
Cut chicken into 2″ (5 cm) long and 1/2″ (1.3 cm) wide strips; set aside. In large skillet, heat oil over medium heat and cook garlic, anchovies and leeks for 2 minutes or until garlic and leeks are softened. Add chicken and cook, stirring occasionally, for about 4 minutes or until chicken is no longer pink inside. Remove chicken with slotted spoon and set aside. Add wine, rosemary and peppers to skillet; bring to a boil and cook for 2 minutes. Stir in cream and return to boil; reduce heat to low and simmer for
1 minute or until slightly thickened. Return chicken to skillet; stir in spinach and Parmesan cheese and heat until sauce is bubbling.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well and toss with butter (or olive oil). Transfer to warmed serving bowl and pour chicken mixture over top.
Serves 4
