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Ingredients
- 8 ounces uncooked bow tie pasta
- 1-1/2 pounds boneless skinless chicken breasts, cubed
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons Filippo Berio® Extra Virgin Olive Oil
- 1 to 2 tablespoons minced garlic
- 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
- 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- Shredded Parmesan cheese
Preparation
Step 1
Cook pasta according to package directions. Meanwhile, sprinkle
chicken with the oregano, salt and pepper. In a large skillet, saute
chicken in oil until no longer pink. Add garlic; cook 1 minute
longer.
Stir in the artichokes, tomatoes and olives; heat through. Drain
pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 6
servings.
Nutrition Facts: 1 serving (1-2/3 cups) equals 442 calories,