Chicken Artichoke Pasta with Asparagus & Sun-Dried Tomatoes

• Meat

  • 1 lb Chicken breast, boneless skinless halves

• Produce

  • 1 can Artichoke hearts
  • 1 cup Asparagus
  • 1/3 cup Basil, fresh
  • 1/4 cup Flat leaf parsley, fresh
  • 2 Garlic cloves
  • 3/4 cup Sun dried tomatoes

• Canned Goods

  • 1 3/4 cups Chicken broth

• Pasta & Grains

  • 12 oz Penne pasta

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 8 oz Mozzarella
  • 1/2 cup Parmesan cheese, grated

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on yummyaddiction.com

Ingredients

• ¾ cup drained sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
• 1 lb (450g) boneless, skinless chicken breast halves, cut into bite-sized pieces
• 1 can (14oz or 400g) artichoke hearts, drained, coarsely chopped
• 1 cup asparagus, cut into 1-inch pieces
• 2 garlic cloves, chopped
• 1¾ cups chicken broth
• ½ cup white wine
• 12 oz (340g) penne pasta, uncooked
• ½ cup grated Parmesan cheese
• ⅓ cup chopped fresh basil
• ¼ cup chopped fresh flat-leaf parsley
• 8 oz (225g) mozzarella, cubed
• salt and pepper, to taste

Directions

• Heat the oil you reserved from sun-dried tomatoes in a large skillet. Add the chicken and cook until no longer pink. Transfer the cooked chicken to a plate. Add the artichokes, asparagus, and garlic and cook for few minutes, over medium-high heat, until the garlic is tender.
• Add the broth, wine, and tomatoes. Bring to a boil, and cook until the sauce slightly reduces, for about 8 minutes. Stir occasionally.
• Meanwhile, cook your pasta, according to the package instructions.
• Add the pasta, cooked chicken, Parmesan, basil, and parsley to the artichoke-asparagus mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella cheese. Season with salt and pepper to taste. Enjoy!