Mama's Fave Pasta

I developed this recipe when I lived by myself. The minute your Grandma G. tasted it and declared it delicious, I knew I had made it in the real world!

Chicken Artichoke Pasta

1-16oz. box farfalle pasta, cooked al dente
1# chicken breasts, sliced into strips
1 1/2 sticks butter, softened
2 cloves garlic, minced
1# fresh mushrooms, sliced
1 C. sundried tomatoes in oil, sliced thin
1-28oz. can artichoke hearts, cubed
1 C. whipping cream
2 T. red wine, or red wine vinegar
Fresh parmesan cheese, for garnish
Fresh thyme or parsley, for garnish

Cook pasta as directed on box.
Meanwhile, melt butter in large skillet over medium. Add minced garlic, cook for 30 seconds. Add chicken breasts, cooking until no longer pink. Remove chicken to separate plate, reserving butter in pan. Add mushrooms to butter, cooking until tender. Add sundried tomatoes and artichokes, cooking until warmed through.
Tilt pan towards you so butter drains to front of pan. Add whipping cream to butter, stirring constantly to incorporate. Return pan to burner, add wine and mix thoroughly.
Return chicken to pan.
Add drained pasta to pan.
Mix well.

Serve with parmesan and fresh herbs on top.

{LDM}