February 6, 2010

Chicken Artichoke Pasta

I used my cousin Angie's Capers and Artichoke Pasta recipe (thank you!) as a foundation for this yummy pasta dinner.

1 jar artichoke hearts (drained)
1 can olives sliced in half
1 tomato diced
1 small or 1/2 large red bell pepper diced
1 medium zucchini diced
4 tsp capers
2 cloves garlic minced
2 chicken breasts grilled and cubed
1-2 T olive oil

1/2 pint of half 'n half
3/4 cup broth
1/4 cup cornstarch
1 Tablespoon balsamic vinegar
Parmesan cheese
Your choice of noodles

Cook pasta as directed and drain. In a deep saute pan put in oil and add artichokes, olives, tomato, bell pepper, capers, garlic, and zucchini. Saute for a few minutes. In a separate bowl combine broth, half 'n half, and cornstarch. Add to veggies and bring to a simmer. Add balsamic vinegar (up to 1 T more if you like), chicken and noodles and heat everything through until desired thickness of sauce. Sprinkle with Parmesan cheese. Enjoy with a piece of toasted garlic bread.

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