This recipe introduced to me by an Italian woman combines thin strips of chicken breast in a lemon butter sauce with bacon, mushrooms, artichoke hearts, and capers; served over bowtie pasta.
A few spears of asparagus, some slices of prosciutto, and a bit of creamy Neufchatel cheese is all you need to assemble this fancy little side dish. Make a few more, and serve them on an appetizer tray.
With a hint of creamy Alfredo sauce and chopped Italian parsley, this potato dish transforms from the traditional to eccellente! Created by Chef Michael Chiarello.
