|This amazing pasta dish has all the freshness of spring, summer and fall with the vegetables in this one. I can never have|
enough of this dish. Serve it as a side dish with a steak dinner or as a whole meal in itself.
Artichoke, Spinach, Squash and Chicken Pasta Recipe
2 boneless chicken breasts chopped into chunks
1 bag fresh baby spinach
2 yellow squash sliced
1 can artichoke hearts
1 lb penne pasta
2 chopped plum tomatoes
4 cloves fresh chopped garlic
1 yellow bell pepper chopped
salt, pepper, cayenne to taste
grating cheese for garnish
1/4 cup white wine
3 tablespoon butter
2 cups chicken broth
1/4 cup 2 % milk or ( heavy cream)
Boil pasta in salt water to package instructions set aside and keep warm.
In a large fry pan saute chicken and peppers in 2 tablespoon olive oil till pink is gone, around 8 minutes, turning. Add the garlic saute 1 minute. Add the tomatoes, squash, artichokes and spinach, saute until tender around 6 minutes. Add the white wine, chicken broth and heat through and simmer around 10 minutes. Stir in the heavy cream at the end, add salt, pepper and cayenne is using.
Toss with the drained pasta. Sprinkle generously with grating cheese.
+claudia lamascolo Author