Artichoke Chicken Pasta W/Sun-Dried Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I use whole wheat pasta good and easy. Ingredients:
8 ounces uncooked bow tie pasta |
1 1/2 lbs boneless skinless chicken breasts, cubed |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1 -2 tablespoon minced garlic |
2 (14 ounce) cans water-packed artichoke hearts, rinsed, drained and quartered |
1 (8 1/2 ounce) jar sun-dried tomatoes packed in oil, quartered |
1 (2 1/4 ounce) can sliced ripe olives, drained |
4 ounces shredded parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; saute 1 minute longer. Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.
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