Inspired by fresh local ingredients in season at the Covington Farmer’s Market
Ingredients:
¼ lb. Chanterelles, quartered
¼ lb. Artichoke, chopped
¼ lb. Chicken
¼ cup chicken broth
¼ cup heavy cream
½ package pasta
2 tbs minced parsley
salt and pepper to taste
2-3 tbs olive oil
½ cup crumbled goat cheese
Directions:
Preheat oven to 350 degrees. Cook off the chicken with a little olive oil for about 15 minutes. You may also prepare your pasta at this time. If using fresh pasta, skip this step as it will cook in the casserole. Allow to cool when done, save any liquid from the chicken for the casserole.
Drizzle olive oil in a large casserole pan, enough to cover the bottom. Place the onions and chanterelles on the bottom and sprinkle with minced parsley. Chop up the chicken, mix with the pasta and artichoke. Add to the pan with any reserved liquid. Mix the broth and cream, adding to the mixture, filling the pan about ¾ full. Top with the crumbled goat cheese. Bake 30 minutes covered, then brown an additional 10 minutes uncovered.
