March 3, 2010

A Pantry Meal: Artichoke & Tomato Pasta with Chicken

This meal came together through inspiration of reading various blogs and not really remembering a specific recipe to make.  We have a tendency to make our "go-to" meals the same way all the time.  You know the type, no recipe required and you do it based on some memory in your mind.  Many times, My Husband will make some variation of his Arriabiata sauce for a quick dinner.  Or we'll make another version of a picatta sauce on a whim.

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!
I love a simple meal like this that turns out to have a nice flavor combination.  Just enough cream added to give it a bit of texture to stick to the pasta.  The combination of the cream with the tomatoes and their sauce was what made this dish so hard to stop eating.  The seasoning added was just enough to compliment it without overpowering the primary flavor.  If had some parsley on hand, I would have chopped some and added a bit more color to the dish, but I know My Husband and I didn't miss it!  Add some breadsticks and a nice salad and you've got a complete meal!

Artichoke & Tomato Pasta with Chicken
Source: PatsyK

Ingredients
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

Directions
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.
post signature



Bookmark and Share

7 comments:

Ed Schenk said...

Looks delicious!

Kathleen said...

This sounds delish. I love campanelle pasta!

Jamie said...

A great way to use what's in your pantry Patsy. Looks like a quick weeknight meal and very tasty.

Sook said...

I have all the ingredients! I should make this tonight. Looks delicious!

HoneyB said...

I LOVE when something comes together like this and then is so delicious! Sounds great!

Lele said...

Artichokes are my favorite vegetable, and that is my favorite pasta shape :D

Christiana said...

I just came across your blog and its wonderful! I am now a follower! I love pasta, and this one looks amazing.
I have my own blog too and would love to know what you think!
http://petittreat.blogspot.com/

Printer Friendly