Fresh Pasta with Chicken and Vegetables
Unique way to offer appetizers to your hungry crowd
ingredients
- 1 pkg (350 g)
Olivieri Regular Linguine - 1 cup (250 g)
grated Parmesan cheese - 1 pkg (170 g)
Olivieri Olive Oil & Garlic Pesto - 1/2 - 3/4 tsp (2 - 4 g)
salt - 1 Each: red, yellow & green pepper,
- cut into ¼ inch (½ cm) strips
- 1/2 tsp (2 g)
garlic, minced - 3/4 cup (170 mL)
jar of Marinated artichoke hearts - 3 tbsp (45 mL)
red wine vinegar - 1/2 tsp (2 g)
ground black pepper - 1/2 tsp (2 g)
basil leaves - 1 pkg
Maple Leaf Grilled chicken strips - 1 cup
mushrooms, sliced - 1 medium onion chopped
tip:
· Substitute with Fettuccine cut into 3 inch pieces.
|
|
Meal Type:
Appetizer
Cooking Time:
15-20
Serving Portions:
4
cooking instructions
Cook pasta according to package directions. When cooked, drain, cut into 3 inch slices and return to pot, toss with parmesan cheese and cover with lid to keep warm. In large skillet, heat Olivieri Olive Oil & Garlic sauce and salt. Add peppers, mushrooms, onion, chicken and garlic, sauté 8 to 10 minutes or until peppers are tender and chicken cooked. Add artichoke hearts and their marinade, vinegar, pepper and basil. Continue to cook and stir for 2 minutes longer to heat artichokes. Toss with hot pasta and serve.
|