Saturday, February 20, 2016

Chicken and artichoke pasta

I made this for dinner the other night, and loved it.  It wasn't Jim's thing--he's not a fan of so many textures in one dish. It's quick, easy, and nutricious. I think that it would be delicious with some roasted red or yellow pepper added too.

For 2-3

2-3 tbl Extra virgin olive oil
1 raw chicken breast, cubed
1/2 onion, chopped
2 garlic cloves, minced
1/2 tsp red pepper flakes
1/4 cup sundried tomatoes, diced
1/2 cup dry white wine or dry vermouth
1 can halved artichoke hearts, packed in water, drained well
1tbl or more capers
1/2 tsp oregano
1/2 tsp basil
Garlic powder
Salt and black pepper
Chopped parsley (optional)

1/2 box Barilla rotini, cooked and drained with 1 cup of cooking water reserved

1/4 cup Parmigiano reggiano, grated

Season chicken with salt, pepper, and garlic powder, and saute it in the olive oil in a skillet. Add the onion and saute til translucent. Add the tomatoes, red pepper, and garlic, and saute a minute. Deglaze the pan with wine and add the drained artichokes, oregano, and basil. Reduce heat and simmer til chicken is cooked through --about 5 minutes. Add capers, stir and taste. Season with salt and pepper.
Cook the rotini, but stop before it's quite done. Add the cooked rotini and enough of the cooking water to make it moist, and cook another minute. Turn off the heat. Stir in the cheese and parsley.

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