Pasta a La Jentry
Ready In: 25 mins
Serves: 4
Ingredients
- 250 g bow tie pasta
- 200 ml cream
- 200 ml water, pasta water really
- 1 skinless chicken breast half, cubed
- 10 sun-dried tomatoes packed in oil, sliced
- 10 artichoke hearts, sliced
- 1⁄2 cup roasted red pepper
- 2 tablespoons olive oil
- 15 basil leaves
- 1 medium onion
- 2 garlic cloves, minced
- salt
- pepper
Directions
- Cook the pasta according to package directions.
- While the pasta is cooking, dice the onion and cube the chicken. Place in a pan and brown until chicken is thoroughly cooked.
- Slice the tomatoes and the bell peppers and add them to the pan.
- Add the minced garlic.
- Cook this about 2 minutes, or however long it takes you to cut up the artichoke hearts.
- Cut up the artichoke hearts and add as well.
- Cook for about a minute.
- Add cream and a bit of the pasta water. Bring it to a boil and let it reduce a bit then add a bit more of the pasta water depending on how thick you like your sauce.
- Before you add the pasta to the pan, julienne the basil leaves and add to the pan. Salt and pepper to taste, then add the pasta.
- Serve hot.
- ENJOY!
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