Chicken & Sun-Dried Tomato Pasta Recipe

Ingredients

• 1 12 Oz Artichokes Halved Marinated (Drain)
• 1 – 2 Leeks (Cut)
• 1 16 Oz Sun-Dried Tomatoes
• 2 – 4 Chicken Breast (Boneless)
• 2 Sticks of Butter
• 2 – 4 TBSP Basil (Dry)
• 3 – 6 Garlic (Minced)
• 16 Oz Fresh Spaghetti Pasta
• Grated Parmesan Cheese

Instructions

Place a large pot of water to boil. Cook according to instructions.

Cut chicken breast into bite size pieces and fully cook with a few TBSP of butter in a saucepan. Scoop out and set aside. 

In the saucepan, saute garlic for a few seconds then add artichokes, basil, leeks and sun dried tomatoes with remaining butter. Return cooked chicken to the saucepan.

Drain pasta accordingly. Pour meat mixture on top of pasta. Generously add grated parmesan cheese and mix well. Serve hot. 

Notes

• Add or reduce artichokes, basil, garlic and/or sun dried tomatoes to your taste.
• Avoid boxed pasta for the best results.
• Chicken as photographed has been precooked via Sous Vide. Reduces our cook time.
• Even the pickiest child has enjoyed this dish.
• Fresh salad and Italian bread are a great dish compliment.
• If you’re entertaining guests, only add the meat mixture to the cooked pasta upon their arrival.
• Leftovers last 3 – 5 days refrigerated and up to 8 months in the freezer.
• I prefer artichoke hearts from the jar vs canned.
• I prefer to use julienne sun-dried tomatoes in the packet vs those marinating in oil.
• If you do not make your own pasta or are pressed for time, we have used fresh pasta from Buitoni (found in stores), San Marco (Downingtown, PA) or Scaramuzza’s (found in grocery stores). 
• Hand cheese grater is handy and priceless (think Olive Garden).
• Mince the garlic opposed to anything in a  jar or tube for the best results.
• Reheat well.
• Serve with parmesan or pecorino romano cheese (I like Locatelli brand).
• You may substitute with shrimp.