MARILYN SANTULLI’S CHICKEN AND PASTA WITH LEMON BUTTER SAUCE (Serves 4)

For the pasta:
½ pound quinoa Rotelle pasta (Ancient Harvest is my favorite, but other GF pasta may be used as well)
1 quart water plus 1 teaspoon sea salt and 1 teaspoon olive oil (optional)
4 skinless, boneless chicken breasts
1 tablespoon olive oil
1 tablespoon unsalted butter
¼ cup potato flour + ¼ cup rice flour
Freshly ground sea salt and black pepper to taste
½ pound sliced mushrooms
½ pound artichoke hearts, quartered (use frozen rather than canned)
1 tablespoon capers, rinsed and drained
Fresh Italian parsley for garnish

For the sauce:

¼ cup dry white wine
6 tablespoons fresh lemon juice (use Meyer lemons for an exceptional lemon taste)
5 tablespoons heavy cream (Johnston Family Farm or Sparkman’s Cream Valley)
1 cup unsalted butter, divided into tablespoons, chilled

Make the sauce first: Pour the wine and lemon juice into a small saucepan set over medium heat. Cook over low heat until the liquid is reduced by 1/3. Gradually stir in cream and simmer over low heat until the sauce thickens. Add the butter, one tablespoon at a time to the sauce, whisking in each piece before adding another until the butter is completely incorporated. Season with salt and pepper, remove from heat and keep warm.

Make the pasta: In a four-­‐quart pot set over medium heat, place 1 quart water and 1 teaspoon salt to a boil. Drop quinoa pasta a piece at a time so the water continues to move (not all at once), and return to a boil, stirring frequently. Cook uncovered 6-­‐9 minutes. Do not overcook. Drain, and set aside. (Optional: stir in 1 teaspoon olive oil to prevent pasta from sticking together).

For the chicken: Pound chicken breasts to ¼-­‐inch thickness and set aside. Heat oil and butter in a large non-­‐stick skillet set over medium heat. In a bowl, stir together the potato and rice flours, the salt and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. Sauté chicken until cooked through and golden brown on both sides. Remove the chicken to a warm plate lined with paper towels. Stir the mushrooms, artichokes, and capers into the remaining oil: scrape pan and sauté until the mushrooms are soft.

Cut the chicken breasts into bite-­‐size strips and return them to the skillet. Gently stir half of the lemon butter sauce into the chicken mixture.

Using a large pasta platter, place the pasta on the platter first, then the chicken mixture, while adding the additional lemon butter sauce. Toss lightly and garnish with Italian parsley.

Variations/Additions
Use grilled or roasted chicken.
Substitute Sun-­‐dried Tomatoes for capers, or use cut into strips in addition.
Substitute Kalamata olives (halved) for the capers
Serve with freshly grated Parmesan cheese