Smoked Chicken &Artichoke Pasta

Total Time
10 mins
25 mins

I think this is a nice light easy pasta dish (and a change from the creamy sauces). It's a good way of using leftover turkey or ham for a variation.

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  • 500 g dry pasta
  • 1 leek, white part only
  • 36.97 ml oil
  • 2 clove garlic, crushed
  • 600 g smoked chicken (I have used turkey or ham too)
  • 150 ml chicken stock
  • 4 whole artichokes, quartered (I use the ones canned in brine and rinse them)
  • 2 ripe tomatoes
  • 118.29 ml toasted pine nuts (, I cook them in a dry pan over a low heat shaking them until they're golden)
  • salt and pepper
  • 0.25 ml Tabasco sauce


  1. Cook the pasta following the directions, drain and keep warm.
  2. Wash the leek well and slice thinly.
  3. Heat the oil in a large pan, add the leek and garlic and cook over a medium heat stirring occasionally for about 10 minutes.
  4. Add the chicken, stock, artichokes and tomatoes and cook uncovered for about 5 minutes or until the chicken is heated through thoroughly.
  5. Stir in the pine nuts and season to taste.
  6. Toss through the pasta to combine and serve.