Chicken Artichoke Pasta


  • 8 ounces uncooked bow tie pasta
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons minced garlic
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Shredded Parmesan cheese


1. Cook pasta according to the package directions.

2. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink.

Sizzle Sizzle

3. Add garlic; saute 1 minute. Stir in the artichokes, tomatoes and olives; heat through.

I think next time, one can of artichoke hearts would suffice.

3. Drain pasta; toss with chicken mixture. Sprinkle with Parmesan cheese.

Lots & lots of Parmesan!

4. Realize that you make entirely too many pasta dishes. I blame it on being Italian. And, you know, pasta is yummy.

You can’t tell, but he is enjoying it.
    Share Button