CHICKEN REGATTA

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Olde Hitching Post Classic Entree...........
 

1 1/2 cups white wine
12 artichoke quarters
1/2 cup sliced sun dried tomatoes
3 tbsp. pesto* (recipe below)
1 cup heavy cream
1/4 cup shredded smoked gouda cheese
1 lb. cooked penne pasta
12 chicken tenders
12 asparagus spears, trim 1" off of end

1.  In a saute pan place wine, artichokes, sun dried tomatoes and pesto.
Let reduce by 1/2 and stir so it forms a pasta.

2.  Add heavy cream and cheese and reduce by half.
3.  Toss with hot pasta. 
Plate and toss each plate with 3 grilled chicken tenders
and 3 grilled asparagus.

*Pesto
1 cup basil (packed well)
2 tbsp. pinenuts
1 tbsp. garlic
2 tbsp. parmesan
1 oz. lemon juice
3/4 cup oil

1.  In a food processor, puree pine nuts, garlic and parmesan. 
Turn off and add basil and lemon juice. 
Add half of the oil.
Turn on and drizzle more oil in while running.
Final product should be bright green pesto.

Serves 2