Chicken, Artichokes and Sun Dried Tomatoes with Pasta

“A recipe has no soul. You, as the cook, must bring soul to the recipe.” ~Thomas Keller

Chicken, artichokes and sun dried tomatoes are a knockout combination, but the sauce is what makes all the difference.  Flavor assaults your senses from the moment that first forkful reaches your mouth and leaves you sheepishly looking around after the last bite, praying no one is watching so you can lick your plate clean.  Yep, it’s that good.

Chicken, Artichokes and Sun Dried Tomatoes with Pasta
Chicken, artichokes and sun dried tomatoes are a knockout combination, but the sauce is what makes all the difference. Flavor assaults your senses from the moment that first forkful reaches your mouth and leaves you sheepishly looking around after the last bite, praying no one is watching so you can lick your plate clean. Yep, it's that good.
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Ingredients
  1. 2 boneless skinless chicken breasts - cut into thin slices
  2. 1 14.75 oz Jar Artichokes - drained, rinsed and roughly chopped
  3. 1 1/4 cup vegetable broth or chicken stock (homemade is best if available or low salt store bought broth)
  4. 1/2 cup Whipping cream
  5. 1/2 cup freshly grated asiago cheese
  6. 1/2 cup freshly grated parmesan reggiano cheese
  7. 1/4 cup Sun dried tomatoes in oil - slivered
  8. 1/4 cup parsley - chopped
  9. 2 tbsp oil from sun dried tomato jar
  10. 1 to 2 tsp hot pepper sauce to taste
  11. 1 tsp sea salt (divided)
  12. 1/2 tsp Freshly ground black pepper (divided)
  13. 1 lb pasta of your choice ( I used Gemeli) prepared according to pkg directions
Instructions
  1. Lightly season chicken with freshly ground black pepper and sea salt.
  2. Heat 2 tbsp sun dried tomato oil in large skillet over med high heat.
  3. Add chicken to pan. Saute until chicken is lightly browned - about 3-4 minutes
  4. Add broth, hot pepper sauce,sun dried tomatoes and remaining salt and pepper. Simmer on low until liquid is reduced by half, (meanwhile, prepare pasta according to package directions, drain).
  5. Once broth is reduced, remove pan from heat.
  6. Add cream, asiago and parmesan cheese to sauce. Stir gently.
  7. Add additional salt, pepper, and hot pepper sauce according to taste.
  8. Pour sauce over pasta. Stir.
  9. Serve immediately.
Notes
  1. Cooking with soul means adding your own touches as necessary. In this recipe, tasting along the way is important. Layering flavors requires the cook to get involved. Taste, season, taste. Get comfortable with cooking, and don't be afraid to experiment. Recipes are only guidelines afterall.
  2. One final note- Everything is better with bacon. I didn't put it in this recipe, but I sure bet it would be good. Now you see how this experimenting thing works ;) Enjoy!
Pure Grace Farms http://puregracefarms.com/

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