Wednesday, August 24, 2011
16 oz of pasta
1 pound of chicken breast
1/4 teaspoon salt
dash of pepper
(we added some red pepper flakes.. as much as you want)
3 tablespoons olive oil divided
4 to 6 oz sliced mushrooms
1/2 cup chicken broth
4 tablespoons lemon juice
3 cloves garlic sliced
1/4 cup onion
2 cans artichoke hearts drained and chopped
1/2 cup roasted red pepper(we used a little green as we did not have the red pepper)
3 medium plum tomatoes (we used a few home grown)
1/2 teaspoon dried basil leaf
1/2 cup Parmesan cheese
Cook pasta according directions rinse and drain
cut chicken in narrow strips and sprinkle lightly with salt and pepper
In saucepan heat 2 Tablespoons olive oil over medium heat add chicken and saute stiring until cooked about 5 minutes.
Remove chicken and set aside add remaning olive oil and mushrooms,onions and bell opepper stiring until tender. Add broth. lemmon.salt and pepper to taste, garlic and artichoke hearts. Bring to a boil. Reduce heat and simmer for 3 minutes. Stir in tomato wedges, basil, chicken and pasta and heat through.
Toss with parmesan cheese before serving.