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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Hereâs a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. Itâs so simple, I often leave the ingredients on the counter for my husband to fix. âBeth Washington, Ayer, Massachusetts Ingredients:
8 ounces uncooked bow tie pasta |
1-1/2 pounds boneless skinless chicken breasts, cubed |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
3 tablespoons olive oil |
1 to 2 tablespoons minced garlic |
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered |
1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered |
1 can (2-1/4 ounces) sliced ripe olives, drained |
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; cook 1 minute longer.
2. Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 6 servings.
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