Chicken Artichoke Pasta with Asparagus & Sun-Dried Tomatoes
Servings: 6
Ingredients
- 3/4 cup drained sun-dried tomatoes , sliced, 2 tablespoons of oil reserved
- 1 lb (450g) boneless skinless chicken breast halves , cut into bite-sized pieces
- 1 14oz. or 400g can artichoke hearts , drained, coarsely chopped
- 1 cup asparagus , cut into 1-inch pieces
- 2 garlic cloves , chopped
- 1 3/4 cups chicken broth
- 1/2 cup white wine
- 12 oz (340g) penne pasta , uncooked
- 1/2 cup grated Parmesan cheese
- 1/3 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- 8 oz. (225g) mozzarella , cubed
- salt and pepper , to taste
Instructions
- Heat the oil you reserved from sun-dried tomatoes in a large skillet. Add the chicken and cook until no longer pink. Transfer the cooked chicken to a plate. Add the artichokes, asparagus, and garlic and cook for few minutes, over medium-high heat, until the garlic is tender.
- Add the broth, wine, and tomatoes. Bring to a boil, and cook until the sauce slightly reduces, for about 8 minutes. Stir occasionally.
- Meanwhile, cook your pasta, according to the package instructions.
- Add the pasta, cooked chicken, Parmesan, basil, and parsley to the artichoke-asparagus mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella cheese. Season with salt and pepper to taste. Enjoy!