
Chicken Artichoke Pasta with Sundried Tomatoes
Serves
| 4-5 |
Prep time
| 5 minutes |
Cook time
| 25 minutes |
Total time
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30 minutes |
Meal type
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Main Dish
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Misc
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Serve Hot
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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
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Prepare pasta according to directions on package. |
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Pour olive oil into skillet that's been pre-warmed over medium heat. Add chicken to pan. |
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Sprinkle chicken with Italian seasoning and garlic salt. Cook stirring occasionally. |
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When chicken becomes opaque, add minced garlic. Cook until no longer pink in the middle. |
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Reduce heat to medium low. Add artichoke hearts, capers, and sun-dried tomatoes. Stir occasionally and cook until warm. |  |
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Drain pasta and place in large serving bowl. Stir in pesto. |
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Add chicken mixture and mix together. |
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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.
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Posted On: March 16, 2014 | Comments: Comments Off on Chicken Artichoke Pasta with Sundried Tomatoes