Alpine Pasta

This is my own version of a yummy pasta dish served at a local café.
Everyone always loves it.

1 cup cream
4 tbsp. butter
½ cup milk
½ tsp. salt
1/8 tsp. grated nutmeg
pinch of cayenne
¼ cup grated Parmesan cheese
1 tsp. each of dried basil, mint, dill, and parsley
1 cup cooked, chopped chicken meat (I use 2-3 breasts)
½ cup crisp bits of real bacon
1 T. capers
½ can of artichoke hearts, drained & chopped (I’ve even used marinated)
1 can of mushrooms, drained
½ package angel hair pasta, cooked

1. Combine cream, butter, salt, nutmeg and cayenne in a heavy saucepan and simmer for 15 minutes, until sauce is slightly reduced and thickened.

2. Whisk in Parmesan cheese and herbs and simmer for another 5 minutes. Stir in chicken, bacon, capers, artichoke hearts and mushrooms and heat through. Serve immediately, over pasta. [Sauce will not be especially thick.]

3. Serves approximately 6.