Petitchef

Angel hair pasta with chicken, pinenuts, artichokes and sundried tomato

Main Dish
8 servings
15 min
25 min
Very Easy

Ingredients

Number of serving: 8
2 pounds of Angel Hair Pasta or Rice Pasta ( Fresh or store bought)

4 diced chicken breasts

8.5 ounces artichoke hearts in brine (salt water) - quartered length wise

8.5 ounces sun dried tomatoes in olive oil sliced thin

1 cup of pine nuts raw

5 cloves of garlic minced

3 cups of chicken stock

Italian seasoning

1 cup white wine

Sea Salt

Fresh cracked black pepper

Red pepper flake

butter

olive oil

Fresh parmesean cheese

Preparation

  • Put your water on to boil for the pasta.
  • In a very large pan add a splash of olive oil and 2 tablespoons of butter to melt on medium heat.
  • Add your garlic and pine nuts, cook until golden brown, be careful not to burn.
  • Add 4 tablespoons or more of Italian seasoning.
  • Add your sun dried tomato including some of the oil.
  • Add your chicken and stir to brown (not cook completely) all sides, slowly adding your chicken stock and wine 1/2 a cup at a time, letting reduce before adding more.
  • Turn down the heat to a low simmer.
  • Add 1 tablespoon of red pepper flake and 1 tablepsoon of sea salt and cover for 5 minutes.
  • Add your artichoke hearts and give a final stir and turn the heat off and cover.
  • When the pasta is al dente ( Still firm) drain and add to the mixture.
  • Stir and coat the pasta in the sauce and cover again and let sit another 5 minutes to let the hot pasta absorb all the flavors.



Comments:

09/05/2014

Delicious and easy! Love this recipe. Used De Boles Artichoke Flour Angel Hair, and it turned out excellent!!

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