Spring Pasta #1

April 10th 2014


Spring Pasta - off the fly


Ingredients:
Chopped Chicken breasts, seasoned with kickin chicken seasoning and salt and pepper
Artichoke Hearts marinated in olive oil and garlic
Broccolini, sautéed in olive oil, seasoned with red pepper, salt and pepper
Cherry Tomatoes, olive oil, salt and pepper
2 cloves of garlic, diced
Peas
Penne Pasta
Reserve 1 cup of pasta water


1. Start by cooking the chicken breasts
2. Saute the broccolini for about 10 minutes and then remove from pan
3. Add the tomatoes to the same pan as the broccolini and sweat for about 15 minutes
4. Chop the chicken and cook the pasta according to package directions
5. Remove the tomatoes from the pan and add the peas, garlic, and artichoke hearts with a little more seasoning and olive oil. Cook for about 7 minutes.
6. Add all the vegetables and chicken back into one pan. Add the reserved pasta water, 1/4 cup of oil from artichoke jar, and about 1/4 cup olive oil. Cook on low for about 3-4 minutes for flavors to come together and oil to mix and create a nice sauce.
7. Add the pasta to everything else, toss and serve.
8. Top with a little parmesan if you like


Enjoy!