Artichoke Chicken Pappardelle

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   Boil salted water in large stock pot. Add pappardelle and cook until al dente, about 10 minutes. Drain and return to pot. Meanwhile, heat 1 tbsp. olive oil in large saute pan over moderate heat and add garlic. Saute 1 minute. Salt and pepper chicken strips and add to sauteed garlic in pan. Sprinkle with dried herbs and cook until chicken is almost cooked through about 5 minutes. Add mushrooms to pan and cook until liquid mushrooms give off is mostly evaporated. Add pancetta and artichoke hearts, saute 2 minutes stirring. Add wine and cook until evaporated. Stir in cream and cook 2 minutes longer. Combine saute ingredients with pasta in the pot. Serve pasta drizzled with truffle oil.

* Per serving · 4 servings · Values may vary.

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