CHICKEN, ARTICHOKE AND SUN-DRIED TOMATO WITH PESTO

Chicken, Artichoke and Sun-Dried Tomato With Pesto image

Provided by Chef Art

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

8 ounces angel hair pasta, uncooked
1 teaspoon olive oil
1 lb boneless skinless chicken breast, cubed
2 teaspoons garlic, minced
1 teaspoon ground ginger
1 teaspoon dried thyme
1 (14 ounce) can artichokes (quartered)
1/2 cup pesto sauce (Use my pesto Ardolino-Style Homemade Pesto)
8 ounces sun-dried tomatoes packed in oil, drained and sliced julienne
salt and pepper (to taste)
1/4 cup parmesan cheese, plus more if needed

Steps:

Fill a large saucepan with water and bring to a boil over HIGH heat and add salt.
Add the pasta and cook, stirring occasionally until barely tender, about 4 minutes.
Reserve 1 cup of the cooking water and drain the pasta.
In a separate skillet, heat the olive oil on MEDIUM.
Add the chicken and garlic and cook throughout (about 3-5 minutes).
Add the artichokes, sun-dried tomatoes, reserved cooking water, ginger, thyme, and pesto and cook 1-2 minutes more. Use my pesto recipe: http://www.recipezaar.com/rz.193016.
Toss all ingredients together with the pasta and cheese. Add more cheese is desired. Season with salt and pepper to taste.