Orechiette With Chicken, Sundried Tomatoes, And Artichokes
Why I Love This Recipe
This is a recipe I made up after having a similar dish at Maggiano's one night. I knew it couldn't be very complicated, but it sure is delicious!
Ingredients You'll Need
1 lb Orchiette ("Little Ears") pasta
2 boneless skinless chicken breasts
3/4 cup drained oil packed sun dried tomatoes, reserve oil
4 cloves of garlic, minced
1/2 cup chopped artichoke hearts, packed in oil
1/4 cup fresh chiffonade of basil (don't prepare until just before adding)
1 1/4 cup fresh grated parmesan cheese
1 1/2 cups heavy cream (this ain't no diet pasta! lol)
1/2 cup chicken broth
Directions
Prepare pasta according to directions on package, or heck, just boil until
al dente.
Thinly slice the chicken breasts. Heat some of the oil, about 2 Tbsp, from
the sundried tomatoes in a skillet or sauté pan. Sauté the chicken until golden and
cooked through. Add tomatoes, artichokes, and garlic, sauté 1 minute, then add chicken
broth. Allow it to reduce to about half and add cream and simmer until
slightly thickened.
Drain pasta well, then toss with chicken & garlic cream sauce, and parmesan.
Last, prepare and toss in the chiffonade of basil. It may seem very saucy at
first, but the pasta will absorb the excess and taste wonderful for having
done so!
