I've been wanting to branch out a bit, and change our usual sauce to something different. I wanted something with more of a creaminess to it. So, after a bit of rummaging in the pantry I came out with a can of artichoke hearts and a can of diced tomatoes. Then, I defrosted a couple of chicken breasts. A quick check in the refrigerator and I discovered a carton of heavy cream that was crying out to be used. With a quick saute and and about 30 minutes all together, we now have a new tasty weeknight meal we can enjoy!
Artichoke & Tomato Pasta with Chicken
1-2 tablespoons Extra Virgin Olive Oil
2 boneless skinless chicken breasts, sliced into "1/4 inch thick pieces
1/2 pound of pasta (I used Campanelle pasta, but Farfalle or Penne would work, too)
14 ounce can diced tomatoes (do not drain)
14 ounce can of artichoke hearts (plain, NOT marinated), if you have whole artichoke hearts, cut them into quarters
1-2 teaspoons Italian seasoning (I use Penzey's Tuscan Sunset)
1/2 cup heavy cream
Salt to taste
Prepare pasta according to package directions.
Heat oil in a large skillet. Add chicken and Italian seasoning; cook until no longer pink. Add diced tomatoes and artichoke hearts. Allow to cook for 2-3 minutes. Add salt to taste, then add heavy cream and allow to gently cook on medium-low heat for another 5-7 minutes.
Add pasta to sauce mixture, then serve immediately.
Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.