I recently discovered an Italian-style chicken dish that’s both a little different and a little familiar.
Roosevelt County Extension Home Economist Connie Moyers provided the recipe in the book from her Christmas program this year. She gave me permission to reprint it.
The dish is easy to make and tasty, with some ingredients being familiar and some a change of pace. I found all of the items in Portales, too.
Chicken Artichoke Pasta
1 package (8 ounces) uncooked bow tie pasta
1 1/2 pounds boneless, skinless chicken breast, cubed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 Tablespoons olive oil
1-2 cloves garlic, minced
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8 1/2 ounces) oil-packed sun-dried tomatoes, quartered
1 can (2 1/4 ounces) sliced ripe olives, drained
Shredded Parmesan cheese
Cook pasta according to package directions. Meanwhile, sprinkle chicken with oregano, salt and pepper. In a large skillet, saut