Chicken pasta with asparagus, sun-dried tomatoes and artichokes

    (61)
    55 min

    This chicken pasta recipe is delicious, light, easy and full of flavour - it doesn't get much better! This is also a great way to use leftover chicken from a Sunday roast. Enjoy!


    46 people made this

    Ingredients
    Serves: 6 

    • 350g penne pasta
    • 2 tablespoons olive oil
    • 280g cooked, shredded chicken
    • salt and black pepper to taste
    • 1 pinch garlic salt, or to taste
    • 2 tablespoons minced garlic
    • 1 small onion, diced
    • 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
    • 90g chopped sun-dried tomatoes (not oil-packed)
    • 180ml beef stock
    • 1 (400g) tin artichoke hearts, drained and quartered
    • 2 tablespoons butter
    • 1 tablespoon grated Parmesan cheese

    Method
    Prep:25min  ›  Cook:25min  ›  Extra time:5min resting  ›  Ready in:55min 

    1. Bring a large pot of lightly salted water to the boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside and keep warm.
    2. Heat the olive oil in a large frying pan over medium-high heat; add the chicken to the frying pan and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the frying pan until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes and beef stock; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the frying pan and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
    3. Gently fold the pasta into the chicken and vegetables, cover the frying pan and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess stock, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

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    Reviews & ratings
    Average global rating:
    (61)

    Reviews in English (48)

    by
    48

    This was an exellent meal we all went back for seconds. I followed the directions with the change of chicken broth instead of the beef and using diced tomatoes instead of sundried. when you add the pasta it absorbs all the exess broth. my husband doesnt even like artichokes and said he dident mind them because it went well together. I added the parmasan over the pan of food with the butter and it came together well. This will definetly be a meal I make again.  -  13 Apr 2010  (Review from Allrecipes US | Canada)

    by
    38

    This was pretty tasty but, I didn't like the shredded chicken -- next time I think I will use grilled chicken breasts and cut them into bite size slices; shredded chicken just got "lost" in the dish with all the other ingredients. Iwill also use more garlic salt next time.  -  01 May 2010  (Review from Allrecipes US | Canada)

    by
    37

    I thought this was very tasty. I added a half cup of white wine based on the review that it was missing something and needed more broth. This worked well. I would also use a couple oz less penne next time and think it would be delicious with mushrooms.  -  26 Feb 2011  (Review from Allrecipes US | Canada)

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