Sunday, March 27, 2011

Lemon Chicken and Pasta

This is yummy and so simple for an easy weeknight meal!

1 C shredded, cooked chicken (I just used 1 can of chicken)
1/2 C artichoke hearts, diced
1/2 C cherry tomatoes, chopped in half
1/4 tsp red pepper flakes
1 tsp dried chives
1-2 garlic cloves, minced
2 TBSP olive oil
salt and pepper to taste
8 oz. dried pasta
1 TBSP lemon juice
1/2 C grated Parmesan cheese

Bring a pot of water to boil.
Cook the pasta in the boiling water.
In a skillet, heat the olive oil (do not bring to a boil!).
Add the red pepper flakes, chives, and garlic cloves and cook for about 2 minutes.
Add the chicken, artichoke hearts, and cherry tomatoes to the olive oil mixture.
Cook until heated through and the tomatoes start to wither.
Drain the pasta.
Return pasta to the saucepan and stir in the lemon juice and Parmesan cheese.
Add the chicken mixture and stir until well combined.
Serve warm.

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