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Sonoma Chicken and Pasta

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Sonoma Chicken and Pasta Recipe with Artichokes and Olives

Since the pickiest kids EVER have started artichoke hearts and olives on their pizzas , I have been looking for more ways to incorporate them in recipes. This recipe was inspired by a chicken salad recipe that I saw at a local deli. I decided to add the chicken, artichokes and olives to a tomato sauce and serve it over pasta, creating a grown-up variation on spaghetti.

When I told my daughter I was serving grown-up spaghetti for dinner, she objected to the insinuation that spaghetti is “kid’s food”. She teasingly stated her case: “Spaghetti is a grown-up food. They serve it at a fancy restaurant in Lady and the Tramp”. How can you argue with that? I was forced to change the name.

I kept the price down on this dish by using frozen artichoke hearts which are much more frugal than jarred artichoke hearts and don’t have any extra ingredients.

Sonoma Chicken and Pasta
 
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This fast and easy recipe is made with chicken, artichokes and olives in a tomato sauce and served over pasta.
Serves: 8 servings
Ingredients
  • 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
Directions
  1. Cook pasta according to package directions.
  2. While pasta is cooking, add oil, onion, garlic, and chicken to a large frying pan. Cook until chicken is cooked through.
  3. Add artichoke hearts, tomatoes, tomato sauce and spiced to chicken mixture. Simmer for 10 minutes.
  4. Add olives and cook until olives are heated through.
  5. Serve over pasta.
Notes
I stirred the sauce into the pasta and served it from one dish. It is not as pretty, but it cuts down on dishes.

Related Posts:

Baked Chicken Parmesan

Mexican Lasagna

Easy Homemade Spaghetti Sauce

This post is linked to Allergy-Free Wednesdays and Food on Fridays.

About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Ann Kroeker says

    Yowza! That looks really good!

    I’m so glad you found your way over to Food on Fridays, now that I’m finally back in the game! It was so strange to be cut off from my blogging community, with no way to let anyone know what was wrong!

    Have a wonderful, healthy week!

    Reply

  4. Kitchen Belleicious says

    what a wonderful one pot dish! i love chicken with my pasta and these flavors sound amazing together!

    Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.