Pasta With Chicken and Artichokes
photo by vrvrvr
- Ready In:
- 27mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 340.19 g penne or 340.19 g ziti pasta
- 44.37 ml extra virgin olive oil
- 2 garlic cloves, finely chopped
- 396.89 g can artichoke hearts, rinsed, drained and chopped (about 8)
- 59.14 ml kalamata olives or 59.14 ml other black olives, pitted and chopped
- 473.18 ml cooked chicken, shredded
- 118.29 ml canned low sodium chicken broth
- 29.58 ml finely chopped fresh basil
- 118.29 ml grated parmesan cheese
directions
- Bring a large pot of water to a boil over high heat. Add pasta and cook until tender.
- 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.
- 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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Reviews
-
This was a delicious pasta entree and a nice diversion from heavy cream sauce. Very refreshing! I do think a pound of penne would overwhelm the chicken mixture; I used about 10 oz. pasta and it was almost too much. I also needed to add more chicken stock to keep the pasta moist. I used flat leaf Italian parsley in place of the fresh basil. (The basil would be great!) Next time I will add lemon zest. We really enjoyed this! Served with crunchy bread and steamed broccoli.
Tweaks
-
This was a delicious pasta entree and a nice diversion from heavy cream sauce. Very refreshing! I do think a pound of penne would overwhelm the chicken mixture; I used about 10 oz. pasta and it was almost too much. I also needed to add more chicken stock to keep the pasta moist. I used flat leaf Italian parsley in place of the fresh basil. (The basil would be great!) Next time I will add lemon zest. We really enjoyed this! Served with crunchy bread and steamed broccoli.
RECIPE SUBMITTED BY
DesertRose15
United States