Pasta, Chicken and Artichokes

Cooking Recipes Catalogue

A colorful complement of al dente vegetables - red bell pepper, artichokes, broccoli, tomato and mushrooms - are tossed with sauteed chicken, pasta and a dash of Parmesan.

INGREDIENTS (for 4 servings):


  • In a large saute pan, heat olive oil over medium high heat and brown the chicken and garlic (about 5 minutes). Remove from the pan and set aside.
  • Add the chicken broth to the pan; then add the broccoli and tomato and cook for about 5 minutes. Add the artichoke hearts, mushrooms, red bell pepper, cooked chicken and pasta and cook for 3 to 5 more minutes until all are cooked through. Add salt and pepper to taste. After removing the chicken/pasta mixture to a serving bowl, top with Parmesan cheese and fresh chopped Parsley. Serve.