Wednesday, February 23, 2011

Artichoke Hearts Sun Dried Tomatoes Buffalo Mozzarella & Basil Pasta

The Pasta....

1 can of quartered artichoke hearts, drained
2 tbs. chopped sun dried tomatoes or 1 large tomato diced
Buffalo Mozzarella drained and cut into 1 inch pieces 
1 clove of garlic sliced paper thin
1-2 tbs. olive oil
1 tbs. fresh basil chopped
1/2 tsp. red pepper flakes (optional) 
salt & pepper to taste

1 lb of spaghetti, fussilli, bow tie, linguine, fettucini, or any kind of pasta that you really like cooked al dente.

The Chicken... 

4 Boneless, Skinless Chicken Breasts
1 clove of garlic minced
1-2 tsp. olive oil
fresh basil & oregano chopped
1 tbs. balsamic vinegar
salt & pepper
red pepper flakes (optional)
salt & pepper

Combine all ingredients in a large zip lock bag or tupperware and allow to marinate for at least 5 minutes.  Spray a pan with some non stick spray and cook on each side (depending on thickness) for at least 5-7 minutes.  Set aside. 

In a large saute pan add olive oil, artichoke hearts and garlic & saute for a few minutes.  Add tomatoes & garlic and cook for a few more minutes.  Add al dente pasta and all seasonings & herbs.  Give a through toss & then add the mozzarella.  

Slice chicken breast on a diagonal and place a top the pasta.... sprinkle a bit more of basil on top and drizzle with a bit more olive oil.

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