Pasta With Chicken and Artichokes |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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This is from All You Magazine. The combination of Fresh basil, artichoke hearts and olives really make this a flavorful dish! The original recipe called for up to a lb. of pasta. I reduced it to 12 oz. I also use whole wheat penne for more fiber and nutrients. Ingredients:
12 ounces penne or 12 ounces ziti pasta |
3 tablespoons extra virgin olive oil |
2 garlic cloves, finely chopped |
1 (14 ounce) can artichoke hearts, rinsed, drained and chopped (about 8) |
1/4 cup kalamata olives or 1/4 cup other black olives, pitted and chopped |
2 cups cooked chicken, shredded |
1/2 cup canned low sodium chicken broth |
2 tablespoons finely chopped fresh basil |
1/2 cup grated parmesan cheese |
Directions:
1. Bring a large pot of water to a boil over high heat. Add pasta and cook until tender.
2. While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
3. Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Sprinkle with cheese and serve immediately.
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