ONE SKILLET CHICKEN ARTICHOKE ASPARAGUS SUN-DRIED TOMATO PASTA

One Skillet Chicken Artichoke Asparagus Sun-dried Tomato Pasta is not only a mouthful to say but a favorite to make when I need something quick and easy. It's simple enough to make for lunch, but hearty enough for a late dinner even if you're short on time.

I picked up everything I needed to make this easy dish at my local Safeway, which makes shopping super simple for me plus I love that they always provide great value for my money to help stretch my grocery budget. I absolutely love the people who work behind the meat counter at our local store. 

If I need help with anything including an on sale item that might be out of on the shelf they go above and beyond to find what I need. Plus the cashiers always make us feel like longtime friends when we are checking out.

 

Are you ready to make One Skillet Chicken Artichoke Asparagus Sun-Dried Tomato Pasta?

One Skillet Chicken Artichoke Asparagus Sun-dried Tomato Pasta is a quick and easy lunch or dinner recipe from Serena Bakes Simply From Scratch.

INGREDIENTS:

• 2 tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 3 whole Signature Farms® Chicken Breasts, Diced
• 1/2 teaspoon Granulated Garlic
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 cup Diced Sun-Dried Tomatoes
• 1 whole Diced Bell Pepper
• 16 ounces Signature SELECT™ Rotini Pasta
• 4 cups Chicken Stock
• 3/4 cup Heavy Cream
• 13.75 ounces Signature Kitchens® Quartered Artichoke Hearts, Drained
• 1 pound Asparagus, Tough Parts Removed and Sliced 1 1/2" Pieces
• 1 1/2 cups Grated Parmesan Cheese
• 1 handful Parsley, Chopped

INSTRUCTIONS

1. In a large skillet with a lid add olive oil and heat over medium-high heat until hot. Add chicken breast, garlic, salt, and pepper. Stir until well combined, chicken starts to brown, and garlic is fragrant.
2. Stir in sun-dried tomatoes, bell pepper, and sun-dried tomatoes. Add pasta, chicken stock, and heavy cream. Stir until well combined, bring to a simmer, cover, reduce heat to low and cook for 12 minutes.
3. Mix in asparagus and artichoke hearts. Recover and cook 2 more minutes.
4. Remove from heat stir in parmesan cheese, and parsley, until cheese is melted.

More Deliciouse Recipe ONE SKILLET CHICKEN ARTICHOKE ASPARAGUS SUN-DRIED TOMATO PASTA @ serenabakessimplyfromscratch.com

Share this post