Chicken and Artichokes

Submitted by ellie_

"I thought this sounded like a good way to use up leftover chicken (or store roasted chicken) for a quick weeknight supper. Recipe source: realtor's flyer."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 4 cups bow tie pasta, cooked and drained according to package direcions (or other macaroni pasta)
• 1 cup asparagus, tips only
• 4 garlic cloves, minced
• 1⁄4 cup olive oil
• 1 bunch basil, chopped (1/2 cup)
• 1 cup sun-dried tomato packed in oil
• 1 cup chicken, cooked and chopped
• 1 cup marinated artichoke hearts, drained and chopped
• salt and pepper
• parmesan cheese, shredded, garnish

directions

1. In a large skillet saute garlic in the olive oil. Add asparagus and cook until tender.
2. Stir in remaining ingredients (except for the pasta), cooking until hot.
3. Stir in pasta and season with salt and pepper.
4. Garnish with shredded parmesan cheese.

Reviews

[AKillian24]

I made this last night and it is superb. Like many pastas, it does really, really well the next day. The flavors really blend well. I used canned artichoke hearts because it is what I had on hand and added a bit of cooked chicken. (DH has to have his MEAT... Thanks for a great recipe!!

 

[Ginny Sue]

This was very tasty, easy to make and colorful on the plate. It looked and tasted like something that would be served in a bistro restaurant. I used 2 cups of chicken, about 3/4 cup of dried tomatoes, and everything else the same as the recipe. I used penne pasta.

 

[newspapergal]

Very good. This comes together so quickly and is quite flavorful. I used some rotisserie chicken, and I cut down the sundried tomatoes to a half-cup - the flavor is so strong I thought 1 full cup would be overpowering. Otherwise, I followed the recipe exactly. Served with a green salad and a baguette smeared with roasted garlic. DH & I enjoyed on a quiet Sat night with some Chardonnay. :) (Chose as part of Pick A Chef '05) Thanks, ellie!