Penne with Chicken, Sun-Dried Tomatoes and Artichoke Hearts

I can official say I made up a recipe. Yes, I know, I will try not to let me head get too big, but I am pretty proud. It is one thing to make something up but it is another to make up something that actually tastes good- and this does.

Luckily this makes a lot and that means we will have leftovers for lunch tomorrow.



1 lb penne pasta
2 Tbsp olive oil
2 shallots, minced
1 garlic clove, minced
1 rotisserie chicken, shredded and striped of any bones, skin and fat
1 7.5 oz jar sun-dried tomatoes, drained and chopped
1 6 oz jar marinated artichoke hearts, drained
1 1/2 cups heavy cream
3 Tbsp butter
1/2 tsp red pepper flakes
1/2 cup basil, sliced thinly
1/2 cup chopped flat leaf parsley
1/2 cup fresh Parmesan, grated and more for garnish

In a large pot of boiling, salted water, cook pasta and boil until al dente. Drain and set aside.

In a large skillet over medium high heat, add olive oil. Once the oil runs quickly in the pan, add shallots and garlic and cook until softened. Add chicken, tomatoes and artichoke hearts. Stir until heated through. Stir in heavy cream, butter and red pepper flakes. Stir to combine and let simmer for 5 minutes, so that the sauce thickens.

Stir in the basil, parsley and Parmesan and stir to combine. Add pasta to a large pasta bowl and add sauce. Toss to combine and add more Parmesan on top.

Yields 6 servings.

Rookie's Notes: Now that I am writing this all out, I realize that some toasted pine nuts would be delish. Or would that be over-kill?