375 ml (1 1/10 liters) Chopped, canned artichoke hearts
1 each Zucchini, peeled and chopped
300 ml (925 milliliters) Condensed cream of chicken soup
300 ml (925 milliliters) Table (18%) cream
105 ml (300 milliliters) Greek Seasoning510 GR
For Pasta. Following package directions.
For Greek Marinade: Combine all ingredients and mix well. Let stand 20 minutes before using. Store covered in refrigerator for up to one week. Makes 500 mL dressing.
For Easy Avgolemono Sauce: In large saucepan heat olive oil over medium heat. Add artichoke hearts and zucchini and sautéed 5 minutes. Add condensed cream of chicken soup cream and Club House Greek One Step Seasoning stirring frequently. Reduce heat and simmer 3 minutes. Makes 1 L.Plating Instructions: Place pasta on serving plate top with Easy Avgolemono Sauce. Place chicken on sauce and garnish with lemon wedges and parsley.