Yield: 4 servings

Adapted from Carelli’s Restaurant, Boulder, Colorado

March 2008: This very popular dish from Carelli’s in Boulder was featured in the cooking pages of the Boulder Camera. I’ve had it at the restaurant and made it a few times at home.

• 12oz farfalle pasta
• 46 oz boneless chicken breasts
• 2cups broccoli florets
• 2cans artichoke hearts
• 1cup canned artichoke juice
• ½tsp fresh ground black pepper
• 1cup dry white wine
• 4TBS olive oil
• salt and pepper to taste.
• Parmigiano Reggiano, grated to taste.

Cook the pasta. Drain and return to pan. Add a drizzle of olive oil and mix to keep the pasta from sticking. The rest cooks fast, so you want the pasta ready.

Quarter cut the broccoli florets and the artichoke hearts.

Trim the chicken of all skin and fat, then thinly slice.

In a skillet, heat a TBS of olive oil over medium-high heat. Sauté the broccoli and chicken with fresh ground pepper until the chicken is slightly brown on the outside.

Add the artichokes and the juice. Blend in quickly then add the wine.

Stirring frequently, cook over high heat until the chicken is cooked completely through and the wine is reduced by half.

Shut off heat, add pasta to sauté pan and mix to coat well.

Garnish with freshly chopped parsley and Parmigiano to serve.