Slideshow

The French Masters

Slide 1 of 11

< back
next >

Pasta Shells with Artichoke Cream and Smoked Chicken

Yves Camdeborde uses fresh artichokes to make this dish for the room-service menu at his hotel, the Relais Saint-Germain, but he recommends that time-pressed home cooks substitute jarred, frozen or canned artichoke bottoms. They taste wonderful simmered in cream and pureed, then tossed with pasta, cherry tomatoes and moist, smoky chicken breast.

Go To Pasta Shells with Artichoke Cream and Smoked Chicken