A number of years ago, I made up a recipe with all of my favorite ingredients in it, and it has since become our family’s favorite dinner.
The kind where when you make it, it’s pretty much gone, even though I make a lot extra for leftovers….it just is one of those things where you cannot stop eating it. I know that is true for me, but since making it often, it seems to be true for others as well.
This is also my go-to recipe when guests come over, as it’s easy, tasty, and doesn’t take too long to make. Once you get into the rhythm of it, it can be about 20-22 mins end to end.
I figured I would post it here as I get so many requests to email it to people, so there is a permanent place I can send people to. Plus recipes get shared often, right? 😉
Chicken, Sun Dried Tomato, Artichoke and Arugula Pasta (a la Erika):
Ingredients:
-
Sun dried tomatoes (julienned) in oil – amount to taste
-
Organic whole wheat penne (I buy this at Trader Joe’s) – I use an entire bag or box
-
Garlic (3-5 cloves depending on taste)
-
Organic chicken thighs – cut into small bite sized pieces (I buy these at our local Costco) about a pound, but again, ratio is up to your preference
-
Marinated artichoke hearts (or even plain frozen if that is all you can get) – reserve some of the “juice and seasonings”
-
Parmesan cheese (grated)
-
Organic arugula
-
Salt and pepper, and red hot chili flakes to taste
Start by turning on the water for boiling up some pasta – I use whole wheat penne usually (I make a whole box so there are leftovers)
As water heats up, I heat up some of the oil from the jar of sun dried tomatoes with some chopped garlic in a saute pan (GREAT flavor)
Dice up some chicken breast or thighs (I prefer thighs) and saute in with the garlic and oil. As the chicken browns – towards the end, add in a jar of marinated artichokes (or cut up artichoke bottoms) and sun-dried tomatoes. I add them when the chicken is almost done. I use the Costco big jar of sun drieds (or the packets of julienne sun dried tomatoes – they are dry, but not totally dried out – they have a lot of flavor). Let the mixture saute for a bit and infuse the juices with the flavor of the tomatoes. If it dries out a bit, I add some more sun dried tomato oil right into the saute pan – but this rarely happens.
When chicken / tomato /artichoke mixture is fully cooked, throw in some chopped arugula into a big bowl, throw in the chicken mixture on top (to help it wilt a bit), then add the cooked pasta. Then I toss it, add salt, pepper and parmesan cheese to taste. I also use feta if no parmesan.
I make this with loads of arugula, chicken and tomatoes, and much less on the pasta – but you will figure out your favorite ratio. I also like to add hot chili pepper flakes for a little heat….but that’s obviously to taste.
Toss it all together and serve!
What is YOUR family’s go to favorite recipe?
Leave a Reply