Chicken, Artichoke and Sun-Dried Tomato With Pesto

This is a recipe that I made up, using whatever I had left over in the pantry and the freezer. It came out great, so I thought I would share it. For best results, use my pesto recipe: Ardolino-Style Homemade Pesto . Enjoy!

• Ready In: 25 mins
• Serves: 2

Ingredients

• 8  ounces angel hair pasta, uncooked
• 1  teaspoon olive oil
• 1  lb boneless skinless chicken breast, cubed
• 2  teaspoons garlic, minced
• 1  teaspoon ground ginger
• 1  teaspoon dried thyme
• 1 (14 ounce) can artichokes (quartered)
• 1⁄2 cup pesto sauce (Use my pesto Ardolino-Style Homemade Pesto)
• 8  ounces sun-dried tomatoes packed in oil, drained and sliced julienne
•  salt and pepper (to taste)
• 1⁄4 cup parmesan cheese, plus more if needed

Directions

1. Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
2. Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
3. Reserve 1 cup of the cooking water and drain the pasta.
4. In a separate skillet, heat the olive oil on MEDIUM.
5. Add the chicken and garlic and cook throughout (about 3-5 minutes).
6. Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
7. Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.