Chicken & Artichoke Pasta
4 boneless, skinless chicken breasts, cut in 1 inch cubes
small onion, diced
14 oz jar marinated artichoke hearts, cut in smaller pieces
8 oz mushrooms, sliced
grape tomatoes, halved
16 oz box bowtie pasta
In a large pot, cook the pasta according to the package instructions, drain.
In a large skillet, cook the chicken breasts, onion and artichoke hearts in a few tablespoons of the artichoke marinade. When the chicken is cooked through (no more pink showing), toss in the mushrooms and cook a few minutes. Add the tomatoes, cheese and cooked pasta and stir to coat. Serves 6-8.
You can also had some halved black olives (yum!) and some red bell pepper is nice if you have it (I didn’t tonight).
It was resoundly detested by the offspring, which makes it clear just how yummy it was. I served it with some asparagus.