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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I thought this sounded like a good way to use up leftover chicken (or store roasted chicken) for a quick weeknight supper. Recipe source: realtor's flyer. Ingredients:
4 cups bow tie pasta, cooked and drained according to package direcions (or other macaroni pasta) |
1 cup asparagus, tips only |
4 garlic cloves, minced |
1/4 cup olive oil |
1 bunch basil, chopped (1/2 cup) |
1 cup sun-dried tomato packed in oil |
1 cup chicken, cooked and chopped |
1 cup marinated artichoke hearts, drained and chopped |
salt and pepper |
parmesan cheese, shredded, garnish |
Directions:
1. In a large skillet saute garlic in the olive oil. Add asparagus and cook until tender.
2. Stir in remaining ingredients (except for the pasta), cooking until hot.
3. Stir in pasta and season with salt and pepper.
4. Garnish with shredded parmesan cheese.
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