Post by Steve on Jan 4, 2010 19:29:42 GMT -5
Excellent hot or cold, we've served it as a main dish or as a side for summer picnics or parties
3 Tablespoons olive oil
2 garlic cloves, minced
1 pound boneless chicken breasts, cut into strips
2 jars (6 ounces each) marinated atichoke hearts
1 red bell pepper, cut into strips
1 2ΒΌ ounce can sliced ripe olives
salt, pepper
12 ounces tricolor pasta, cooked
Parmesean cheese
1. Heat oil in wok or large pot, this makes a lot.
2. Add chicken and garlic and cook thoroughly.
3. Add artichoke hearts and their liquid, bell pepper, olives and heat through.
4. Season with salt and pepper.
5. Pour over pasta and toss well.
6. Serve with Parmesean cheese.
3 Tablespoons olive oil
2 garlic cloves, minced
1 pound boneless chicken breasts, cut into strips
2 jars (6 ounces each) marinated atichoke hearts
1 red bell pepper, cut into strips
1 2ΒΌ ounce can sliced ripe olives
salt, pepper
12 ounces tricolor pasta, cooked
Parmesean cheese
1. Heat oil in wok or large pot, this makes a lot.
2. Add chicken and garlic and cook thoroughly.
3. Add artichoke hearts and their liquid, bell pepper, olives and heat through.
4. Season with salt and pepper.
5. Pour over pasta and toss well.
6. Serve with Parmesean cheese.