INGREDIENTS
114 1/2 Ounces
artichoke hearts
2 cups
chicken broth
8 servings
chives
1 cup
heavy cream
16 oz
mushrooms
3 Tablespoons
olive oil
8 servings
parmesan
16 oz
pasta
8 servings
salt and pepper
1/2 cup
white wine
8
whole chicken legs
5
whole garlic cloves