Chicken, Artichoke and Sun-Dried Tomato With Pesto |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is a recipe that I made up, using whatever I had left over in the pantry and the freezer. It came out great, so I thought I would share it. For best results, use my pesto recipe: Ardolino-Style Homemade Pesto . Enjoy! Ingredients:
8 ounces angel hair pasta, uncooked |
1 teaspoon olive oil |
1 lb boneless skinless chicken breast, cubed |
2 teaspoons garlic, minced |
1 teaspoon ground ginger |
1 teaspoon dried thyme |
1 (14 ounce) can artichokes (quartered) |
1/2 cup pesto sauce (use my pesto ardolino-style homemade pesto) |
8 ounces sun-dried tomatoes packed in oil, drained and sliced julienne |
salt and pepper (to taste) |
1/4 cup parmesan cheese, plus more if needed |
Directions:
1. Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
2. Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
3. Reserve 1 cup of the cooking water and drain the pasta.
4. In a separate skillet, heat the olive oil on MEDIUM.
5. Add the chicken and garlic and cook throughout (about 3-5 minutes).
6. Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: /rz.193016.
7. Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.
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