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Fusilli With Chicken, Artichokes and Snow Peas

A light and tasty pasta is often what the doctor ordered. So I threw this together one day and everyone loved it. Light and full of flavour with the added benefit of being quick to prepare in one skillet made it a great workday offering.

375 grams (13 oz) fusilli,

1 - 3 cloves garlic, pressed or minced fine
1 large shallot, minced fine

 1 can artichoke hearts, drained, cut in half (optional)
 

2 medium tomatoes, medium dice

1 medium sweet bell pepper, fine dice

1 cup no salt added chicken stock, steamy hot
1 tsp dried basil, add basil to hot chicken stock to re-hydrate

1 lb (450 grams) cooked chicken breast, sliced (I didn't have any leftover cooked chicken on hand so I used this and it is quite good, we use this as luncheon meat normally)

6 oz fresh snow peas, cleaned, strings removed
1 tsp salt
1 tsp freshly ground black pepper
Fresh grated Parmesan cheese for garnish

Cook fusilli according to package direction but only cook it to a chewy doneness about 3 minutes less than al dente, it will finish cooking in the recipe. Drain and run under cold water, drain well again, set aside.

Heat the large frying pan over medium-high heat, add olive oil

Add the garlic and shallots to the pan and sauté over medium heat until the garlic is tender, about 2 minutes.
 


Add tomatoes, artichokes and bell pepper to garlic and cook for 3 minutes, stirring occasionally.


Add the broth with the basil, salt and pepper. Cook over medium-high heat until the sauce boils, stirring occasionally, about 4 minutes.

Add the al dente pasta and snow peas to the mixture. Toss until the sauce is almost absorbed by the pasta.

Stir in the cooked chicken breast and cook, tossing gently to heat evenly, about 4 minutes.

Garnish with Parmesan cheese.

Serve hot.

Serves 6 - 8

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