I made this chicken, roasted red pepper and artichoke pasta with homemade pasta but it tastes amazing with store bought pasta too! It’s easy to make and has a rustic Italian charm to it. It makes me feel like I am eating family dinner with an Italian family.
What you need to make chicken, roasted red pepper and artichoke pasta:
serves 6
- 1 pound pasta – fettuccine or similar
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 tablespoon Garlic – minced
- 1 tablespoon Garlic and herb seasoning
- 1/3 cup roasted red pepper – diced (I used the jarred type but you can make your own too, just make sure the skins are removed.)
- 4 chicken thighs – cooked and diced into chunks
- 1 – 14.5 ounce can of diced tomatoes
- 1/2 cup marinated artichoke hearts – diced
- 1/4 cup fresh basil – chopped or 1.5 tablespoons dried basil
- 1 teaspoon salt
- 1/4 cup bacon crumbles or pieces
- 1/2 cup Parmesan cheese
Instructions
- Cook pasta until it’s al dente.
- In a large pan, add butter, olive oil and garlic.
- Saute for 1 minute then add garlic and herb seasoning, roasted red pepper, diced chicken thighs, diced tomatoes, artichoke hearts, fresh basil, salt and bacon crumbles.
- Stir over medium heat until the tomatoes start to reduce and everything starts to cook down together and boil – about 4 minutes.
- Add Al dente pasta and incorporate all of the ingredients through the pasta by stirring with tongs.
- Add Parmesan cheese and do one final mix.
- Serve.
Chicken, Roasted Red Pepper and Artichoke Pasta
Hearty, homey and delicious Italian pasta recipe!
Servings: 6 people
Ingredients
- 1 pound pasta - fettuccine or similar
- 2 tablespoons Butter
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- 1 tablespoon Garlic and Herb seasoning
- 1/3 cup roasted red pepper - diced (I used the jarred type but you can make your own too just make sure the skins are removed.)
- 4 chicken thighs - cooked and diced into chunks
- 1 - 14.5 ounce can of diced tomatoes
- 1/2 cup marinated artichoke hearts - diced
- 1/4 cup fresh basil - chopped or 1.5 tablespoons dried basil
- 1 teaspoon Salt
- 1/4 cup bacon crumbles or pieces
- 1/2 cup Parmesan cheese
Instructions
- Cook pasta until it's al dente.
- In a large pan, add butter, olive oil and garlic.
- Saute for 1 minute then add garlic and herb seasoning, roasted red pepper, diced chicken thighs, diced tomatoes, artichoke hearts, fresh basil, salt and bacon crumbles.
- Stir over medium heat until the tomatoes start to reduce and everything starts to cook down together and boil - about 4 minutes.
- Add Al dente pasta and incorporate all of the ingredients through the pasta by stirring with tongs.
- Add Parmesan cheese and do one final mix.
- Serve.