Antipasto Pasta
photo by Chabear01
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
8 cups
- Serves:
- 8
ingredients
- 1 (16 ounce) box bow tie pasta
- 3 medium tomatoes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 (8 ounce) can black olives (drained)
- 1 (5 ounce) can artichokes (drained and chopped)
- 1 (16 ounce) can chicken, drained
- 6 ounces feta cheese, crumbled
- salt, pepper, garlic to taste
directions
- Preheat oven to 375.
- Slice tomatoes into thin wedges.
- Place tomatoes on cookie sheet.
- Pour olive oil over tomatoes, and sprinkle with salt, pepper and garlic.
- Roast tomatoes until pasta is cooked (about10-15 minutes).
- Prepare pasta according to directions on box, drain.
- Stir in butter, until butter is melted.
- Stir in feta cheese.
- Add tomatoes from cookie sheet.
- Add the rest of the ingredients.
- Serve and enjoy!
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Reviews
-
Made for Fall 09 PAC Premie Adoption. Made this exactly per the recipe. I found this to be a bit dry, and lacked flavor. So I drizzled 1/4 cup extra virgin olive oil, some bell pepper, and some chopped fresh basil. Once that was done I found this to be acceptable. 11/12 Made this up and served it cold as a salad at my DD's wedding last weekend...received alot of raves on this and requests for the recipe. Great recipe cold or hot!!!
RECIPE SUBMITTED BY
I am a Christian, wife (as of 3/15/08), student, ABA therapist to some amazing little men with Autism, friend, first time homebuyer, and aspiring cook. I spend my time trying to honor the Lord, loving my wonderful husband, working with and thinking about children with Autism, avoiding homework and housework, researching home decor'/ cleaning supplies, and every so often trying out a new recipe on unsuspecting friends and family.
My household consists of myself, my husband, a docile daschund named Buddy, and a hyperactive chiweenie named Samson. We are in the process of buying and fixing up our first home, and along with that- my very first kitchen!
My maiden name is Cook, and I feel a certain longing to live up to the title. My mother was a completley self-taught southern cook, and I learned most of what I know from hanging on her apron strings in the kitchen. I took a home ec cooking coarse in high school, which was taught by the traditional I'm-not-married-but when-I-do-get-married-it-will-be-my-whole-life-cooking-and-cleaning teacher. She regarded Betty Crocker's cookbook as a second to the Bible, and made sure we students did too. After that class my cooking passion went on hold until I got married and finished undergrad. Now, with a husband to feed, and in-laws to impress, I find myself watching food network, buying specialty kitchen tools, and searching websites for that perfect recipe, and that is how I found Recipezaar.
<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">