Sonoma Chicken and Pasta
Prep time:
Cook time:
Total time:
Serves: 8 servings
- 16 ounce rotini pasta (I use brown rice pasta)
- 2 tablespoons olive oil
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 lb. chicken, cut into bite size pieces
- 2 -3 cups frozen artichoke hearts
- 2 cups diced tomatoes
- 15 ounce can tomato sauce
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon basil
- 1 teaspoon rosemary
- 1 cup olives, sliced
- Cook pasta according to package directions.
- While pasta is cooking, add oil, onion, garlic, and chicken to a large frying pan. Cook until chicken is cooked through.
- Add artichoke hearts, tomatoes, tomato sauce and spiced to chicken mixture. Simmer for 10 minutes.
- Add olives and cook until olives are heated through.
- Serve over pasta.
I stirred the sauce into the pasta and served it from one dish. It is not as pretty, but it cuts down on dishes.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=7784
3.5.3251