Al dente penne with sauteed chicken, artichoke hearts, red pepper, spinach and tomatoes in a light cream sauce. If you are on a diet … well, you might want to pass this one up.
1. Boil pasta to al dente, set aside.
2. Saute the chicken breast in 2 tablespoons olive oil till cooked through. Remove from skillet to cool a bit. Then slice into bite-sized pieces.
3. In the uncleaned pan you cooked chicken, in add the butter and remaining 2 tablespoons olive oil with the garlic. (Unless you burnt the chicken … ’cause that would be icky.)
4. Let the butter melt and the garlic soften up a bit before adding the pepper, artichokes, spinach and tomatoes.
5. Once spinach is cooked through, mix together and add the whipping cream and tomato juice.
6. Simmer for a few minutes. This will make a light, loverly sauce.
7. Salt and pepper to taste.
8. Add the chicken back to the pan, toss to coat and serve!
P.S. If you want more sauce, double up the whipping cream and tomato juice.
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My boyfriend made this, and he has an inability to follow recipes, so he took a few liberties with it, but it was really delicious anyway. I think he added a full cup of cream, and white wine instead of the tomato juice. Oh, and cayenne pepper, I think a couple dashes. This would be really good with fettuccine too!
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