Chicken Artichoke Pasta with Sundried Tomatoes
Chicken Artichoke Pasta with Sundried Tomatoes
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| Serves | 4-5 |
| Prep time | 5 minutes |
| Cook time | 25 minutes |
| Total time | 30 minutes |
| Meal type | Main Dish |
| Misc | Serve Hot |
The sun-dried tomatoes, asiago cheese, and capers add a smoky, full flavor. Artichoke hearts are a bonus. For those nights when you need something quick without a lot of fuss!
Ingredients
- 1 tablespoon Olive Oil
- 1 tablespoon Garlic (Minced)
- 1lb Boneless Chicken Breasts (cut into bite-sized pieces (I use thinly sliced breasts))
- 2 tablespoons Italian Seasoning
- 1 teaspoon Garlic Salt
- 5oz Angel Hair Pasta (This is about 1/3 of the package)
- 2 cans Artichoke Hearts (Quartered)
- 3 tablespoons Capers
- 3/4 cups Sundried Tomatoes (preferrably julienne cut with Italian herbs)
- 1 cup Asiago Cheese (grated)
- 1 jar Pesto (either sun-dried tomato pesto or basil pesto)
Directions
| Prepare pasta according to directions on package. | |
| Pour olive oil into skillet that's been pre-warmed over medium heat. Add chicken to pan. | |
| Sprinkle chicken with Italian seasoning and garlic salt. Cook stirring occasionally. | |
| When chicken becomes opaque, add minced garlic. Cook until no longer pink in the middle. | |
|
Reduce heat to medium low. Add artichoke hearts, capers, and sun-dried tomatoes. Stir occasionally and cook until warm. |  |
| Drain pasta and place in large serving bowl. Stir in pesto. | |
| Add chicken mixture and mix together. | |
|
Stir in grated asiago cheese. |  |
Tip
You might want to add more pesto to this recipe. My preference is the sun-dried tomato pesto, but try them both to see what you like! Place a bowl of additional grated asiago on your table so family and friends can sprinkle more on if they want to.
