Historic Husick's Country
Recipe of the month
September 2011
"Mason's Left over chicken recipe"
1/2 package spaghetti noodles cooked
6 ounces cream cheese
3 ounces brie cheese
pinch of red pepper flakes
pinch of salt
pinch of pepper
1 cup of cooked chicken
1 tsp olive oil
1/2 cup chicken broth
1 cup cooked artichoke hearts (we used trader Joe's frozen)
1/4 cup diced carrots
1 tsp garlic
1 tsp basil
1 tsp cilantro
Chop carrots, sautee carrots with garlic, basil, cilantro, salt & pepper in olive oil. Cook until tender.
add chicken broth, add cream cheese & brie cheese until melted into a cream sauce. Add red pepper
flakes. Boil water and cook noodles, drain, pour sauce over noodles and let sit for 5 minutes. Serve
Bon Appetite'
Chef Mason
