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Jesse Garon
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Chicken Artichoke Pasta

Artichokes and sun-dried tomatoes?  Sign me up for this delicious dish and make sure there's enough for seconds!

8oz uncooked bowtie pasta
1-1/2 pounds boneless skinless chicken breats, cubed
1/2 tsp dried oregano
1/4 tsp each salt and pepper
3 tbsp olive oil
2 tbsp minced garlic
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 oz) oil-packed sun-dried tomatoes, quartered
1 can (2-1/4 oz) sliced ripe olives, drained
Shredded Parmesan cheese

Cook pasta according to directions.  Sprinkle chicken with the oregano, salt and pepper.  In a large skillet, saute chicken in oil until no longer pink.  Add garlic; saute 1 minute longer.

Stir in artichokes, tomatoes and olives; heat through.  Drain pasta; toss with chicken mixture.  Sprinkle with cheese 

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Topics : Hospitality_Recreation
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03/21/2012 9:20AM
Chicken Artichoke Pasta
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