KPK COOKS!

My girls beg me to make this dish. I am a good cook so I always guessed at the ingredients and have also made a lighter calorie version.  I learned something, there are some recipes you just can not try to do this to. I made this for the first time Erin (daughter) and all her girl friends the night before she ran her first half marathon to raise money for the Dana Farber.  Also the first time I got pink hair extentions to support breast cancer.  Got this from a local TV station show WHDH “The Dish.”  Great recipe and week!

Ingredients:

• 1/4 cup oil
• 1/4 stick butter 
• 1/4 cup chopped garlic (less if using fresh)
• 1qt hvy cream (I used light and thought it was fine)
• 8 cups broccoli florets (steamed for 3 minutes, just aldente) 
• 3 cups cut up cooked chicken 
• 3 cups artichoke hearts
• pinch of salt
• pinch of pepper
• pinch of granulated garlic
• 3 cups Parmesan
• 7 cups of ziti cooked aldente (just shy of two boxes) 

Instructions:

Make sure your veggies are strained of excess water. On low/medium heat, add your oil and butter and heat until the butter melts. Add your garlic and saute until it just starts to turn light brown (about 2min). Add your broccoli florets and stir for about 2 min. Then add your cream, and heat until it just starts to slightly boil. Add your chicken and keep stirring about 2 min. Add your Artichoke hearts, salt, pepper, granulated garlic and let it simmer about 2 min. Put in your ziti and stir into the pot followed by the Parmesan and shut off. Continue stirring for a couple min, so the cream and Parmesan do not stick or burn in the pot. Place in large rectangular pan. For this size dish, you can also try using a disposible aluminum pan, largest size. I sprinkled it with a bit more parmesan cheese. Bake 350 degrees for about 20 minutes or until bubbly.