I have to say I was a bit nervous about how it was going to turn out, because I feared that it might curdle or separate. No problems though, it turned out great. The sauce had a nice silky texture and a bit of a tang. Give it a try.
by Mixed Salad Annie
1 pound chicken boneless skinless chicken breast or breast tenders, cut into small pieces
1 cup buttermilk
1 teaspoon chicken seasoning
4 cloves garlic, chopped (divided)
Sea salt and freshly ground black pepper
1 tablespon extra-virgin olive oil
1 leek, washed, dried and chopped
1/2 pound egg noodles, or your favorite pasta
1 tablespoon kosher salt
2 tablespoons margarine (suggested: Smart Balance Buttery Spread)
2 tablespoons all-purpose flour
1/2 cup white wine
1 cup low sodium chicken stock
1 cup low-fat sharp Cheddar
1/3 cup grated sharp Pecorino Romano cheese
1 can artichoke hearts, drained, rinsed and cut into quarters
2 tablespoons fresh chopped parsley
Place chicken pieces in a resealable plastic bag and add buttermilk, chicken seasoning, 2 cloves chopped garlic and salt and pepper. Marinate at least 1/2 or overnight in the refrigerator.
Place a pot of water on to boil for noodles.
Remove chicken from buttermilk, reserving 1/2 cup of buttermilk and pat chicken pieces dry with paper towels. Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add leeks and cook another 3-4 minutes until leeks are tender and chicken is almost cooked through. Remove from pan and reserve.
To boiling pasta water, add kosher salt to season the cooking water and add noodles or pasta. Cook until al dente.While pasta cooks, re-heat the same pan that the chicken was cooked in over medium heat. Add margarine and melt, then add the remaining 2 cloves of chopped garlic. Cook for 1 minute. Add flour, and whisk together over heat until bubbles form and cook a minute more. Whisk in wine, reduce 30 seconds. Whisk in stock, then reserved 1/2 cup buttermilk. Turn up heat a bit and bring to a boil. Lower heat and add cheeses. Stir until cheese melts into sauce. Simmer over low heat for about 5 minutes. Add the reserved chicken and leeks, artichokes and simmer another 5 minutes. Season with salt and pepper, to taste.
Adjust seasonings, transfer to a large serving platter, sprinkle with fresh parsley and serve.