Pasta with Chicken and Artichokes

Thumb_pasta_chicken_artichokes

(from MOCAJanelle’s recipe box)

This recipe uses half of the Chicken Breasts Dijon recipe, or use the whole batch and double the below recipe.

Cook time: 25 minutes

Categories: Dinner Dish

Ingredients

  • 1/2 recipe Chicken Breasts Dijon including juices (thawed if frozen)
  • 6 ounces Gluten Free corkscrew (rotelle) pasta
  • 1 six ounce jar marinated artichokes
  • 1 cup canned garbanzo beans, drained and rinsed
  • 1 two ounce jar sliced pimiento, drained
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a large saucepan cook pasta according to package directions; drain. Return pasta to saucepan.

  2. Cut chicken into bite sized pieces. Drain artichokes, reserving the liquid. Cut large artichokes in half. To pasta, add artichokes and the reserved liquid, the chicken and the reserved juices, the garbanzo beans, and the sliced pimiento.

  3. Cook, stirring gently, over medium heat for 5 minutes or till most of the liquid is absorbed. To serve, sprinkle with Parmesan cheese.

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