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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
3 tablespoons olive oil |
1 large onion, cut into eighths |
2 cloves garlic, minced |
1 lb boneless skinless chicken breast half, cut into strips |
1 (9 ounce) jar marinated artichoke hearts, undrained |
1 (7 ounce) jar roasted red peppers, undrained |
1/2 cup pitted black olives, drained |
salt and pepper |
3/4 lb tricolor fusilli, freshly cooked |
grated parmesan cheese |
Directions:
1. Heat oil in large, heavy skillet over medium heat.
2. Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
3. Add chicken strips and stir until cooked through, about 5 minutes.
4. Mix in artichoke hearts and peppers with their liquid and olives and heat through.
5. Season to taste with salt and pepper.
6. Pour over pasta and toss well.
7. Serve, passing parmesan separately.
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