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  • Artichoke Chicken Pasta

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    Artichoke Chicken Pasta
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 ounce fresh or possibly dry angel hair pasta
    • 1 1/2 tsp extra virgin olive oil, divided use
    • 1 lrg boneless, skinless chicken breast half Freshly grnd black pepper
    • 2 Tbsp. finely minced onion
    • 1 tsp chopped garlic
    • 1/2 c. finely minced sweet red bell pepper
    • 1/2 c. peeled, seeded and minced tomato
    • 1 Tbsp. minced sun-dry tomatoes, softened in hot water and liquid removed
    • 1/2 c. canned quartered artichoke hearts, liquid removed
    • 2 Tbsp. sliced black olives
    • 1 c. no-fat chicken broth
    • 1 tsp cornstarch
    • 1 tsp dry basil
    • 2 Tbsp. cream

    Directions

    1. Cook pasta according to package directions, drain and keep hot. Meanwhile, remove all visible fat from chicken and cut into 1/2 inch dice. Heat 1 tsp. extra virgin olive oil in large, heavy non-stick skillet, add in chicken, sprinkle with freshly grnd black pepper and saute/fry about 2 min, or possibly till no longer pink. Remove from pan and set aside.
    2. Add in remaining 1/2 tsp. extra virgin olive oil to pan; stir in onion, garlic and sweet red pepper and saute/fry 1 minute or possibly till onion is slightly soft but not brown.
    3. Add in fresh and sun-dry tomatoes and cook another minute. Stir in artichoke hearts and sliced black olives.
    4. Combine chicken broth and cornstarch and stir well; add in to pan with reserved chicken and basil and heat just to boiling. Reduce heat slightly and cook till slightly thickened and bubbly. Heat cream in microwave on high power about 20 seconds, or possibly till warm; stir into chicken mix and heat through. Serve at once over cooked pasta.

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