Pasta with Chicken and Artichokes |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 6 |
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Ingredients:
1 pound penne or ziti |
salt |
3 tablespoons extra-virgin olive oil |
2 garlic cloves, finely chopped |
1 14-oz. can artichoke hearts (about 8), rinsed, drained and chopped |
1/4 cup kalamata or other black olives, pitted and chopped |
2 cups (10 oz.) shredded chicken from 1 rotisserie chicken |
1/2 cup canned low-sodium chicken broth |
2 tablespoons finely chopped fresh basil |
1/2 cup grated parmesan |
Directions:
1. Bring a large pot of water to a boil over high heat. Add pasta and 1 Tbsp. salt and cook until tender.
2. While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken, broth and 1/2 tsp. salt and heat through.
3. Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Adjust seasonings, sprinkle with cheese and serve immediately.
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