Chef Gary's - Chicken Artichoke Pasta Recipe

Chicken Artichoke Linguini

Some variation of this is on the menu at many Italian restaurants and it is always a favorite entree. Make a full batch it is as good warmed up as it is fresh.

Servings: 6 Prep time: 15 min Cooking time: 20 min
Ready to eat in: 35 min
Utensils: Frying pan, grill, pasta pot, pasta strainer

4 - 6 chicken breast - grilled

1 lb pkg linguini

1½ c portabella mushrooms - sliced

1 small red onion - sliced or diced

1 heaping tsp minced garlic

¼ cup dry white wine

1 can artichokes - chopped into large chunks

1 can black olives - drained

½ cup olive oil

2 tsp sea salt

1 tsp fresh ground black pepper

3 tsp pesto sauce

Directions

Bring pasta water to a boil. Cook linguini while grilling chicken and sautéing onions. Brush chicken breast with oil, salt & pepper to taste and grill, set aside. Chicken can be served whole on top of the pasta or sliced and tossed into the pasta. Sauté mushrooms, onion and garlic in a small amount of olive oil. De-glaze pan with white wine. Drain linguini and return to pasta pot with olive oil. Add all the ingredients to the pasta pot and toss, heat on low for 3 to 5 min.

Alternative Recipe Ideas

Serve with a heavy sprinkle of Parmesan cheese for the guest that can tolerate dairy.

The chicken breast can be sautéed if you do not want to grill.

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