CHICKEN PASTA WITH SUN DRIED TOMATOES ARTICHOKES ENJOY DAN:

         CHICKEN PASTA WITH SUN DRIED TOMATOES AND ARTICHOKES  

                                                                                                  by CHEF DAN.

Serves 4

INGREDIENTS:

2 quarts of water

2 teaspoons salt

2 garlic cloves, minced

12 ounces angel hair pasta

1/2-cup plain yogurt

1/2-cup basil pesto

8 crimini mushrooms, sliced

2 teaspoons cornstarch

1 (8 Oz) jar of sun ripened dried tomatoes

1 (8.5 Oz) can artichoke hearts, chopped

2 cups cooked chicken, chopped (rotisserie is best from the store)

2 cups frozen spinach

Pinch of red pepper

Fresh Parmesan cheese to garnish

DIRECTIONS:

1.   Bring 2 quarts of salted water to a boil.

2.   Add angle hair paste and cook according to package directions:

3.   Reserve 1 cup pasta water.

4.   In a bowl add yogurt, pesto and cornstarch stir together with a whisk.

5.   Heat a skillet over medium-heat when sizzling.

6.   Add garlic and sauté 1 minute.

7.   Add yogurt mixture and stir until thickened, about 2 minutes.

8.   Add sun dried tomatoes, artichoke hearts, cooked chicken and spinach.

9.   Add cooked pasta and 1 cup pasta water.

10.                Stir until everything is combined and heated through.

11.                 Serve with fresh Parmesan cheese.

ENJOY DAN:                                                                  BON-APPETITE!!