Friday, November 19, 2010

Tomato Basil Chicken & Artichoke Pasta

4-6 chicken breasts (cut into bite size pieces)
1 can artichoke hearts, quartered
2 cans petite diced tomatoes
1 small onion, chopped
2-3 cloves minced garlic
1/2 c. heavy cream
1/2 c. chopped fresh basil  (dried works in a pinch)
1 tsp. salt
1/4 tsp pepper
1/2 tsp.  red pepper flakes (optional)
3 Tbs. butter
parmesan cheese

In large saucepan melt 2 Tbs. butter and add chicken pieces. Cook on medium-high heat, turning once, until center is no longer pink (may need to cook in batches if your pan isn't large enough) Place cooked chicken in a 9x13 casserole dish and top with artichoke hearts.

In same saucepan saute onion and garlic in 1 Tbs butter until soft. Add diced tomatoes and simmer 5 minutes. Add heavy cream and cook until slightly thick. Stir in basil, salt & pepper and remove from heat.

 Pour sauce over chicken and bake at 350 for 15-20 minutes. Serve over pasta and sprinkle with parmesan cheese.

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