Chicken Artichoke Pasta
Quick Cooking
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Here’s 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. It’s so simple, I often leave the ingredients on the counter for my husband to fix. –Beth Washington, Ayer, Massachusetts
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Stovetop - One-Dish
TIME: Prep/Total Time: 25 min.
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:
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.