An easy pasta dish that’s sure to please
The ingredients in this pasta can be as varied or as few as you like. I prefer cherry or grape tomatoes, olives, artichokes, red onion, and bell pepper, but you can experiment with what you like. That’s the great thing about this recipe, its adaptable. In the recipe below I use farfalle pasta, but you can use anything from linguine to penne.
- 1 – 12 oz box of farfalle pasta
- 1/2 lb cherry or grape tomatoes
- 1 can large pitted black olives drained and halved
- 1 can artichoke hearts drained and quartered
- 1 large red onion sliced
- 2 red bell peppers sliced
- 2 tbs minced garlic
- 1 lb grilled chicken breast cubed (pre-cooked)
- 1 stick butter
- olive oil
- Italian seasoning
- salt and pepper
In a large stock pot boil 5 quarts of water adding salt and a touch of olive oil to the water. Once the water reaches a steady boil add the farfalle pasta and return to a boil. Cook to your liking being careful not to over cook.
While your water is heating up melt the stick of butter in a large wok or skillet. Add the onions, bell peppers and garlic. Cook over medium high heat for 5-8 minutes until the peppers are tender. Add the tomatoes, olives, artichoke, and chicken breast and continue cooking over medium heat for another 8-10 minutes.
Once the pasta is done, drain the water and add your pasta to the vegetables and chicken mixing well. Season with Italian seasoning, salt and pepper to taste. Serve with shredded Parmesan.