Ingredients
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3
-
1
-
2
-
1
-
1
-
1
-
1/2
-
-
3/4
-
-
-
-
-
-
Directions
Italian Chicken Pasta, I really like this recipe because the combination of artichokes, roasted peppers and olives gives it a great flavor and it is quick and easy to do I originally found it in Bon Appetit years ago and it has been a favorite ever since I sometimes add sun-dried tomatoes in oil but it is really good the way it is- even cold the next day for lunch I also sometimes use penne or other shaped pasta This is my first recipe posting and I hope you enjoy it , This was good – but not ‘great’ Although it was a nice change-of-pace from most chicken dinners, and surprisingly simple to make, nobody at the table rated it 4 or 5 stars Thanks for sharing though!, 4 Stars=Loved it! Thanks for a quick, yet sophisticated tasty meal used 16oz bowtie pasta, doubled the artichokes & chicken halved-3/4 the onion Didn’t have the olives (but hubby hates ’em anyway) My kids liked it well enough; they thought the pasta and chicken were tasty, although it was harder for them to choke down the marinated artichokes and other superfluous vegetables; they did really enjoy the flavors those things imparted onto the pasta I wondered if the oil from the artichokes would be too much, but it was just fine-not too much at all We will definitely make this again Thanks for the recipe!
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Steps
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1
Done
|
Heat Oil in Large, Heavy Skillet Over Medium Heat. |
|
2
Done
|
Add Onion and Garlic and Cook Until Onion Is Translucent, Stirring and Taking Care not to Brown the Garlic, About 10 Minutes. |
|
3
Done
|
Add Chicken Strips and Stir Until Cooked Through, About 5 Minutes. |
|
4
Done
|
Mix in Artichoke Hearts and Peppers With Their Liquid and Olives and Heat Through. |
|
5
Done
|
Season to Taste With Salt and Pepper. |
|
6
Done
|
Pour Over Pasta and Toss Well. |
|
7
Done
|
Serve, Passing Parmesan Separately. |
