Sunday Dinner didn’t hit the table this week until 8:30 PM, because my husband Barry and I spent most of Sunday; painting, cleaning chandeliers, and preparing the house for winter and the holiday season. We were so enthralled in our projects, that we completly lost track of the time. With a growling belly, I scanned the pantry and refrigerator, and pulled items I had on hand to create this recipe. The combination of flavors were amazing! My creation of Pasta with grilled chicken, oven-dried tomatoes and Roman Artichoke was not only a whimsical creation, but a quick and easy meal to prepare, that was hardy enough to satisfy my starving husband.
Pasta with Grilled Chicken, Oven-Dried Tomatoes and Roman Artichokes
Ingredients
1 lb. Dried pasta
1/4 Cup olive oil, plus 2 tablespoons
1 1/2 Teaspoon kosher salt
1/2 Teaspoon freshly ground papper
5 Chicken Tenders
1 1/2 Cups sliced mushrooms
3 Large Roman Artichokes roughly chopped (approximately 1 1/2 cups)
10 Oven-Dried Tomatoes (recipe in my cookbook “Gifts Of Gold” pg. 62)
3 large cloves garlic, minced
2 Cups chicken broth
1/2 cup white wine( I used Sauvignon blanc)
2 tablespoons unsalted capers
1 tablespoon salted butter
8 basil leafs
1/4 cup grated Parmesan cheese
Step-by-Step
1 Season chicken tenders with 2 tablespoons olive oil and 1/4 teaspoon kosher salt and freshly ground pepper; grill cooking thoroughly; reserve
2 Bring large pan water to a rolling boil; add 1 tablespoon kosher salt; return to boil; add dried pasta; cook al dente 7-11 minutes
3 In large frying pan heat olive oil; add mushrooms, artichokes oven-dried tomatoes and garlic to pan; sauté 3-4 minutes on over high heat; stir often
4 Cut reserved chicken into bite size pieces; add to pan; mix well
5 Add chicken broth and wine; stir; cook 5 minutes
6 Add 1/4 teaspoon freshly ground pepper, capers, and butter; lower heat; cook 2 minutes stirring until butter is completely melted
7 Roughly chop basil
8 Strain pasta; arrange in serving bowl
9 carefully arrange white wine sauce over the pasta; top with fresh basil and grated cheese; serve immediately
Don’t forget to send your Sista Felicia Recipe photos in to GMG and join the GMG FOB Cooks club! I will personally post them once per week.
Good Morning Gloucester 
oh my goodness, not that looks and sounds amazing
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Yummmy!!!! That’s my kind of meal! Looks delicious too.
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Love all those flavors ~ this looks so good for a cold winters nite ~ like tonight 😉
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True Mary perfect dinner for a cold night
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Where are you getting these Roman artichokes with stems from? I can’t seem to find them in my area, and between this recipe and last week’s fried artichoke recipe, I’m Jonesin’!
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Joe Pace& Son in Saugus and Boston’s North End
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Too much? Pasta with ZUGU. meatballs, potatoes, meatsauce is enough.
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Don’t get me wrong Paul,I too love Pasta cu Sugu on Sundays, but sometimes it’s fun to change it up!
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Wow…amazing last minute put together…Barry is. A lucky guy!
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Now this is a meal – used to be cried on Veterans day – Memorial Day…Now I cry cause this food is so good looking and nothing beats the home cooked meal – “now there are many many places you can go out to that come very close because the same love of cooking is put into it”… An you know where they are because your have to wait or no room! 🙂 Thank You again!
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