Aunt Judy's Pasta

While visiting my Uncle Dennis and Aunt Judy in Connecticut years ago she made this delicious dish one evening. It is one of Jeremy's favorite pasta dishes and the boys will eat it too! I usually make it with chicken but she makes it with shrimp - both ways are wonderful. Next time I make it I am going to add toasted pine nuts - yum.

1 Box Penne Pasta
1/2 Stick of Butter
1/2 Cup Extra Virgin Olive Oil
2 or 3 Cloves of Garlic - finely chopped
2 or 3 Pounds Shrimp

and/or

3 Chicken Breasts
1 Cup Sun Dried Tomatoes (packed in oil)
2 Cans Artichoke Hearts
1/2 Cup Dry White Wine
2 Tbsp. Fresh Basil - cut in ribbons
1/2 lb. Feta - crumbled
1/2 Cup grated Parmesan Cheese
Salt & Pepper - to taste

Boil water for pasta, once boiling salt water and cook pasta until al dente (taste after 9 minutes). Once ready drain.

As water is coming to a boil- melt butter and oil over a medium heat in a large sauce pan. Once butter is melted, add chopped garlic - do not burn - remove from pan with slotted spoon (add back before mixing the pasta together). Cook chicken (season w/ salt & pepper) in sauce pan with butter & oil until done. Set aside and let juices redistribute before cutting into bite size pieces.

While chicken is cooking cut artichoke hearts into medium size pieces and then chop tomatoes and basil up as well. Grate Parmesan and set aside. While chicken is resting, add the artichoke hearts, tomatoes and 1 tbsp. basil to the oil & butter, bring to a boil, then add the wine. After you add the wine reduce heat to simmer and cook for a few minutes before adding chopped chicken and garlic pieces back to the pan.

Put pasta in a very large bowl, pour the contents from the sauce pan on top of the pasta, season with salt and pepper to taste. Add Feta and Parmesan to bowl and mix well. Garnish with remaining Tbsp. of basil, then serve.