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. More Pasta Recipes
Be sure not to buy marinated artichokes; the tangy marinade will overwhelm the flavor of this dish.
The toasty oak flavors and creamy finish of a Russian River Chardonnay are a great partner to this smoky, creamy pasta dish.