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Chicken Artichoke Pasta


1 pound boneless, skinless chicken breast, cubed
2-4 cloves garlic, minced
1 medium onion, diced
14 oz. can artichoke hearts
1 cup Manzanilla, or other green olives, cut in half
1/2 cup black olives, cut in half
2 zucchini squash, sliced
8 oz. of your favorite pasta, bowtie, corkscrew, penne
1 cup Alfredo sauce (optional)

Sauté garlic, onion, and chicken in olive oil until chicken is cooked through.
Season with salt and pepper.
Add squash, artichoke hearts, olives, and heat through.

Serve over cooked pasta with Alfredo sauce, or toss with chilled pasta and Italian or Ceasar dressing for a delicious salad.

Serve with plenty of parmesan cheese.

Terri's Notes:
- I thought it needed a little color! A sprinkle of chopped, Roma tomatoes did the trick. Adding some red pepper to the sauté pan would have been a nice addition too.

 

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