Hello, I'm Laura. I stay at home with my four children while my husband slaves away at a computer. Over the last 4 years I have been changing our diet to include whole foods. I now grind my own flour and TRY to make everything from scratch. This recipe was sent to me by my sister a few years ago. She got it from a friend (who probably got it from another friend). Being a huge fan of sundried tomatoes, I just had to try it. It is quick and easy to make, and is now a family favorite. I'm hoping to make my own bowtie pasta for this dish one of these days.
Our cream is raw, but you can use pasteurized cream for this. I make it without the chicken these days, so feel free to skip the first two ingredients and skip straight to the second step if you prefer a vegetarian meal, as I did.
What You Need:Hearty Greek Pasta
feeds our family of 6
1 lb. boneless, skinless chicken, sliced diagonally
3 T. olive oil
1 8oz. jar sundried tomatoes, drained and julienned
3 cloves garlic, pressed
1/4 c. fresh basil (or 1 T. dried basil)
1 12 oz. can artichoke hearts, drained and quartered
1/4 to 2 cups heavy cream, depending on how you like your sauce
1 lb. pasta (farfalle or rotini)
6 oz. feta cheese
1 t. dried oregano
Salt and pepper
Chicken Pasta with Sun-Dried Tomotoes and Artichokes
Cook pasta per instructions on package
while you make the sauce.Brown chicken in oil until cooked.
Add sundried tomatoes and garlic and saute for 2 minutes
Add basil and artichokes to pan and saute for 1 minute.
Stir in cream, remove from heat and cover to keep warm.
Season with oregano, salt and pepper.
Drain pasta and place in bowl.
Toss with sauce and feta cheese.
* Should you have some left over, refrigerate. When ready to eat more, just add a little cream and heat in a pan or (cringe) microwave.
There you have it. Be sure to check out Laura's Blog here: Blog to My Health.
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