Chicken Artichoke Pasta Recipe
submitted by reader Jodie Hughes
of Corning, CA
Ingredients
1 pound chicken breast
12 ounces artichoke hearts
1 cup Manzanilla, or other green olives, cut in half
1/2 cup black olives, cut in half
1 medium onion, diced
2 zucchini squash, sliced
2-4 cloves garlic, minced
8 ounces corkscrew pasta
1 cup Alfredo sauce, or 1 cup Italian dressing
Instructions
Cut chicken into bite-sized pieces and pan fry in olive oil until cooked through. Season with salt and pepper. Sauté garlic, onion, squash, artichoke hearts and olives. Mix cooked chicken with sautéed ingredients. Serve over cooked pasta with Alfredo sauce, or toss with prepared pasta and Italian dressing for a delicious salad.
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