Chicken, artichoke, sun-dried tomato pasta Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 tablespoons olive oil, divided
1 medium yellow onion, diced
3 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cut into 1 inch chunks
˝ cup chicken stock
˝ cup dry white wine
1 14 oz can artichoke hearts, drained and quartered
˝ cup sun-dried tomatoes
1 teaspoon fresh thyme
˝ teaspoon Italian seasoning
salt and pepper, to taste
12 oz thin spaghetti pasta
6 oz crumbled goat cheese
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Directions: |
Directions:1. In a large skillet over medium heat, add 2 tablespoons olive oil. Add onion, cook for 4 to 5 minutes, until translucent. Add garlic and cook for 30 seconds.
2. Add chicken and sauté until chicken is no longer pink on outside (Chicken will not be cooked through at this point - you are just cooking the outside.)
3. Set a large stock pot of water over high heat to bring to a boil. Continue with the rest of the recipe while the water comes to a boil.
4. Add chicken stock, white wine, artichoke hearts, sun-dried tomatoes, thyme, Italian seasoning, salt and pepper. Bring to a simmer, cover and cook until chicken is cooked through, about 8 minutes.
5. While chicken cooks, add a tablespoon of salt to boiling water and add pasta. Cook pasta according to package directions, until al dente.
6. Drain pasta and toss in 2 tablespoons olive oil. Transfer pasta to a large bowl or individual plates.
7. Spoon chicken and sauce mixture over top of the pasta and sprinkle with goat cheese. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:10min |
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