Solo Chicken Breast and Artichoke Hearts in Pasta
"This meal will make a nice lunch for one, or if served as a side dish could feed two. The chicken breast is cooked whole and diced at the end to insure the meat is moist."
- Ready In:
- 15mins
- Ingredients:
- 10
- Serves:
-
1
ingredients
- 1 boneless skinless chicken breast
- 1⁄3 cup artichoke heart, drained and diced
- 1 cup uncooked pasta (I like Rotelle)
- 3 tablespoons olive oil, plus
- 1⁄2 teaspoon olive oil (divided)
- 1 clove garlic, peeled and diced
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried oregano leaves
- 1 lemon, juice of
- 1⁄4 cup parmesan cheese
directions
- Bring 2 cups of salted water to a boil, and start heating a non stick (I like Cast Iron) Frying Pan on the stove.
- Use 1/4 teaspoon olive oil to lightly coat both sides of the chicken breast.
- When the water achieves a rolling boil, add the pasta, stir once, and put the chicken breast in the hot frying pan.
- Set timer for 4 minutes.
- After 4 minutes, flip the chicken breast once and fry for 4 more minutes and then set aside until the pasta is done.
- While the chicken is cooking, add 3 tablespoons of olive oil, the basil, oregano, artichokes and diced garlic to the bottom of a pasta dish.
- Stir.
- Drain the cooked pasta and add to the pasta dish and toss lightly.
- Cut the chicken breast into small pieces, add to the pasta and toss.
- Then add the juice of one lemon.
- Sprinkle Parmesan Cheese on top and serve.
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Reviews
-
This was easy to make and very good, just remember to add salt. -
Loved the artichoke hearts and the ease of pulling this all together. -
This was very easy, and very tasty. I added more garlic, and grated real Parmesan, and we loved it! I just doubled everything, and it made dinner for two with some crusty bread on the side.
RECIPE SUBMITTED BY
Bill Hilbrich
Saint Cloud, Minnesota
Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality.
I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport.
I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975.
After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus.
I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.
