The husband and I spend very few nights apart. We are really blessed that neither of us has to travel for work much, and we spend most of our overnights out together, since we enjoy the same sorts of things. Once a year, however, he has to go to the Specialized Dealer Event, or as I like to call it, "Camp Kool-Aid," where they ride all the latest and greatest Specialized bikes and come back begging for new bikes for themselves (nice job, Specialized!). I miss the husband terribly during the week he is gone, especially since it means we can't watch the Tour de France together for a whole week! One good thing, however, is that I get to make all the foods that I like that he doesn't. For this pasta, I went all out. Just about everything in it is something that he wouldn't normally eat, from the dark meat chicken to the sun dried tomatoes (and he calls ME a picky eater!). I really loved this dish and look forward to making it again when we have to be apart next time.
My Favorite Things Pasta
1/2 lb boneless skinless chicken thighs (most fat removed), cut into bite size pieces
1 small onion, diced
1/2 small red bell pepper
1 clove garlic, minced
1 tsp olive oil
1/2 can artichoke heart quarters (not marinated)
3 heaping Tbs sun-dried tomatoes with oil
1/2 container light refrigerated alfredo sauce
1/4 cup milk
1 package fresh refrigerated pasta
Parmigiano Reggiano Cheese
Saute garlic, pepper & onion in oil until golden. Add tomatoes & oil and add chicken pieces and cook until well done, about 7 minutes. Add artichoke hearts and stir to heat through. Add alfredo sauce and milk until sauce is consistency of your preference (I wanted a lighter sauce, so I used about 1/4 cup of milk). Meanwhile, cook fresh pasta according to package directions. Toss heated pasta with sauce and top with Parmigiano Reggiano cheese to taste.
Makes 4 servings
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