Pasta a La Jentry

Name: Pasta a La Jentry
Ingredients: 250 g bow tie pasta; 200 ml cream; 200 ml water, pasta water really; 1 skinless chicken breast half, cubed; 10 sun-dried tomatoes packed in oil, sliced; 10 artichoke hearts, sliced; 12 cup roasted red pepper; 2 tablespoons olive oil; 15 basil leaves; 1 medium onion; 2 garlic cloves, minced; salt; pepper

13 ingredients

14 steps

Ingredients

250 g bow tie pasta
200 ml cream
200 ml water, pasta water really
1 skinless chicken breast half, cubed
10 sun-dried tomatoes packed in oil, sliced
10 artichoke hearts, sliced
12 cup roasted red pepper
2 tablespoons olive oil
15 basil leaves
1 medium onion
2 garlic cloves, minced
salt
pepper

Directions

1

Cook the pasta according to package directions.
2

While the pasta is cooking, dice the onion and cube the chicken.
3

Place in a pan and brown until chicken is thoroughly cooked.
4

Slice the tomatoes and the bell peppers and add them to the pan.
5

Add the minced garlic.
6

Cook this about 2 minutes, or however long it takes you to cut up the artichoke hearts.
7

Cut up the artichoke hearts and add as well.
8

Cook for about a minute.
9

Add cream and a bit of the pasta water.
10

Bring it to a boil and let it reduce a bit then add a bit more of the pasta water depending on how thick you like your sauce.
11

Before you add the pasta to the pan, julienne the basil leaves and add to the pan.
12

Salt and pepper to taste, then add the pasta.
13

Serve hot.
14

ENJOY!