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Roasted Red Pepper Pasta with Chicken & Artichokes



I'm throwing out a lot of quick and easy dinners for you guys lately, so hopefully you need them in your life as much as I do in mine.  You want to know what was also great about this one? It was even better leftover than it was the first time around, I love when that happens. To reheat it I did put a couple of more splashes of half and half in it before putting it in the microwave, which I highly recommend.

I'm just going to move onto the recipe, I'm winding down from a long weekend and need to plan my dinner menu of the week. I received a dozen avocados in the mail and I'm excited about all of the fun I'll be having with them this week!

1 pound chicken breasts, cut into bite size pieces
1 small onion, diced
3 garlic cloves, minced
1/4 cup white wine (optional)
2 roasted red peppers
3/4 cup tomato sauce
1 tablespoon dried basil
1-2 tablespoons crushed red pepper
1/2 teaspoon salt
1/2 teaspoon pepper
1 6 oz jar artichoke hearts, drained and cut into pieces
1/2 cup half and half 
1/2 to 1 pound cooked pasta (I used whole wheat farfalle)
olive oil
grated parmesan 

Drizzle a little olive oil in a large stove top pan over medium high heat. Add chicken pieces to pan and cook for about 6 minutes or until cooked through. Add onions and garlic and cook for about 5 minutes, add wine and cook for a few more minutes and reduce heat to medium.

While chicken and onions are cooking, using a blender or food processor puree roasted red peppers.

Now would be a good time to cook your pasta according to the directions on the package.

Add pureed red peppers to the pan with chicken. Then add tomato sauce, basil, crushed red pepper, salt and pepper. Stirring together and cooking for about 15 minutes. About 10 minutes into cooking add artichokes and half and half, stirring everything together. 

Taste to see if you need any additional seasonings and then stir in cooked pasta. Serve with grated parmesan.


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