Artichoke, Tomato Chicken Pasta Recipe
2 boneless chicken breasts chopped into small cube chunks or use loose or sliced Italian sausage
1 bag fresh baby spinach
1/2 cup sliced mushrooms
1 can artichoke heart halves
1 lb penne pasta
2 chopped plum tomatoes or use grape tomatoes
4 cloves fresh chopped garlic
1 yellow or green bell pepper sliced
salt, pepper, to taste
canola oil around 2 or 3 tablespoons
grated cheese for garnish
1/4 cup white wine
3 tablespoon butter
1/2 cup chicken broth
chopped fresh parsley and basil around 2 tablespoons each
Boil pasta in saltwater to package instructions set aside and keep warm.
In a large frypan add 2 tablespoon canola or olive oil and saute chicken or sausage until the pink is gone, add the peppers around 8 minutes, turning.
Add the garlic saute 1 minute.
Add the tomatoes, mushrooms, artichokes, and spinach, saute until wilted around 6 minutes.
Add the white wine, chicken broth, and heat through and simmer around 4 more minutes.
Salt and pepper to taste and add cayenne pepper if you like heat.
Toss with the drained pasta. Sprinkle generously with grated cheese.
