Artichoke Chicken Pasta W Sun Dried Tomatoes Recipe

Ingredients for Artichoke Chicken Pasta W Sun Dried Tomatoes

• Bow Tie Pasta
• Boneless Skinless Chicken Breasts
• Dried Oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Olive Oil
• 2 cloves minced garlic
• Water Packed Artichoke Hearts
• Sun Dried Tomatoes Packed In Oil
• Sliced Ripe Olives
• 1/2 cup grated Parmesan cheese

How to Make Artichoke Chicken Pasta W Sun Dried Tomatoes

1. Cook 1 pound whole wheat pasta according to package directions.
2. While pasta cooks, sprinkle 1.5 pounds boneless, skinless chicken breasts with 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add chicken and cook until no longer pink, about 5-7 minutes per side.
4. Add 2 cloves minced garlic to the skillet.
5. Sauté for 1 minute more until fragrant.
6. Stir in 1 (14-ounce) can artichoke hearts (drained), 1/2 cup oil-packed sun-dried tomatoes (drained and chopped), and 1/2 cup Kalamata olives (pitted and halved).
7. Heat through for 2-3 minutes, until heated through.
8. Drain the cooked pasta.
9. Add the drained pasta to the skillet and toss to combine with the chicken mixture.
10. Sprinkle with 1/2 cup grated Parmesan cheese.
11. Serve immediately. Yield: 6 servings