This one’s really easy, and quick. It is delicious too. I always shied away from using artichoke hearts in meals, as I wasn’t sure how my husband would react, but he seems to be doing well as long as I don’t tell him what it is! This is a simple chicken dish your family will enjoy. You can cook it in just a few minutes and clean up is simple.
2 chicken breasts ~ cut into thin strips
1 tsp olive oil
1 Jar onion and mushroom pasta sauce
1 jar roasted red peppers ~ drained and sliced
1 jar marinated artichoke hearts ~ drained and chopped coarsely
4 oz chopped black olives
1/8 tsp crushed red pepper flakes
1 1/2 C rotini, uncooked
2/3 C grated parmesan cheese
Heat up your oil in a large pan. Then cook your chicken stips. Make sure you stir them up so they don’t burn or stick to the bottom. It should take about 4 minutes ~ make sure they aren’t pink in the middle.
Stir in the rest of your ingredients (except the parm) and bring to a boil. Then turn it down to low and let it simmer until the pasta is done.
Cook the pasta ~ follow the directions on the box.
Toss the pasta and sauce together, then top it with the parmesan cheese.
This does already have plenty of veggies in it. I however, love to have a nice fresh salad with pasta. You can also add some bread on the side. (nice to soak up your sauce at the bottom of the bowl!)
We enjoyed this. It is a simple chicken dish, perfect for a weeknight. Easy to make, and tasty. Even the picky husband didn’t seem to mind all the “weird” things in there.
The black olives and artichokes add a great surprising flavor boost. It really is quite tasty.
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