Chicken Artichoke Pasta
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
Ingredients
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8 ounces uncooked bow tie pasta
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1-1/2 pounds boneless skinless chicken breasts, cubed
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 tablespoons olive oil
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1 to 2 tablespoons minced garlic
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2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
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1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
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1 can (2-1/4 ounces) sliced ripe olives, drained
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Shredded Parmesan cheese
Directions
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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.
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2.
Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.
Nutrition Facts
1-2/3 cups: 442 calories, 17g fat (3g saturated fat), 63mg cholesterol, 520mg sodium, 42g carbohydrate (2g sugars, 4g fiber), 32g protein.
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