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hair pasta olive oil chicken garlic ground ginger thyme artichokes pesto sauce tomatoes salt Parmesan cheese
Viewed: 57 - Published at: 5 years agoIngredients
- 8 ounces angel hair pasta, uncooked
- 1 teaspoon olive oil
- 1 lb boneless skinless chicken breast, cubed
- 2 teaspoons garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 1 (14 ounce) can artichokes (quartered)
- 1/2 cup pesto sauce (Use my pesto Ardolino-Style Homemade Pesto)
- 8 ounces sun-dried tomatoes packed in oil, drained and sliced julienne
- salt and pepper (to taste)
- 1/4 cup parmesan cheese, plus more if needed
Method
- Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
- Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
- Reserve 1 cup of the cooking water and drain the pasta.
- In a separate skillet, heat the olive oil on MEDIUM.
- Add the chicken and garlic and cook throughout (about 3-5 minutes).
- Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
- Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.
