"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Artichoke Pasta Recipe

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This recipe for Chicken Artichoke Pasta, by , is from The Ultimate Associate Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 27, 2008


8 oz uncooked bow-tie pasta
1 1/2 lbs boneless, skinless chicken breast, cubed
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
1-2 Tbsps minced garlic
2 cans (14 oz each) water packed artichoke hearts (I buy the quartered ones), rinse and drain
1 jar oil backed sun dried tomatoes, quartered
1 can (2 1/4 oz) sliced ripe olives-drained
1 small onion-chopped small
Shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile sprinkle chicken with oregano, salt and pepper. In large
skillet, saute' chicken in oil until no longer pink. Add the garlic and onion. Saute' 1 minute longer. Stir in the artichokes,
tomatoes, olives and heat through. Drain pasta and toss with chicken mixture. Sprinkle with Parmesan cheese.

You can serve this warm or cold.

Personal Notes:
Personal Notes:
Terry Stankevitz, Wisconsin Service Center




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