Pasta El Pollo - cooking recipe

Ingredients

1 tsp. chopped shallots
1 tsp. minced garlic
2 Tbsp. olive oil
1/4 c. dry white wine
2 1/2 c. heavy cream
4 1/2 Tbsp. Pommerey whole grain mustard
2 Tbsp. unsalted butter
salt and pepper to taste
6 oz. uncooked bowtie pasta
2 Tbsp. olive oil
12 oz. boneless chicken breast, cut in julienne strips
1/2 tsp. minced garlic
8 oz. medium domestic or shiitake mushrooms, sliced
11 oz. artichoke hearts, quartered (canned)
2 oz. dry white wine
salt and pepper to taste
chopped chives or green onions
fresh oregano sprigs

Preparation

Saute shallots and garlic in olive oil for 30 seconds; add wine and simmer until reduced by half.
Add cream and mustard. Simmer on medium heat until mixture thickens enough to coat the back of a spoon.
Whisk in butter, salt and pepper.
Set aside.