To Prepare The Sauce:

• Melt butter in saute pan or skillet. Add cream, salt and pepper, heat to a boil. Remove from heat and fold into cheeses and cayenne pepper. Set aside.

For Ingredients:

• In a large skillet over medium heat, melt butter, then add mushrooms, green onions and sundried tomatoes. Stir for one minute. Next add artichokes and chicken. Stir. Stir in 1 oz heavy cream and 1/2 of the sauce. Add bowtie pasta followed by the rest of the sauce. Stir gently. Serve

• Process basil, garlic, pine nuts, and cheese until chopped. With food processor running, add oil in a steady stream until mixture is smooth. Add salt and pepper to taste. Toss with pasta.

• Cook pasta until al dente.
• Add basil leaves, 1/2 cup parmesan cheese, pine nuts, and salt & pepper to a food processor or blender. Turn machine on, then drizzle in olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside.
• Heat cream and butter in a small saucepan over medium-low heat. Add pesto and stir.
• Drain pasta and place in a serving bowl. Pour pesto cream over the top. Toss to combine.
• Add diced tomatoes and toss quickly. Serve immediately.

• In a large skillet, melt butter over high heat. Throw in mushrooms, garlic and green onions and cook, stirring occasionally until mushrooms are nice and golden.
• Pour in wine and stir, scraping bottom of the pan. Allow to cook for several minutes or until liquid is reduced bu at least half.
• At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.
• Fry a steak in a separate skillet until medium rare.
• Spoon mushroom sauce over the top