One word – YUM!
8 oz uncooked bowtie pasta (about 3 cups)
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 1″ cubes
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1 cup chopped onions
1 small zucchini, cut in half lengthwise and then into 1/4″ slices (about 1 1/2 cups)
2 jars (6 oz each) marinated artichoke hearts, drained and chopped
2 cups tomato basil pasta sauce
1/2 cup heavy whipping cream (I used milk and it worked fine)
1 cup halved cherry or grape tomatoes
1/2 cup grated Parmesan cheese
1 Heat oven to 350. Spray 13 x 9″ pan with cooking spray.
2 Cook and drain pasta as per package instructions. Place in a large bowl.
3 In a 12″ skillet, heat 1 teaspoon olive oil over medium high heat. Toss chicken with Italian seasoning and salt then cook for 8 – 10 minutes, stirring occasionally, until juice of chicken is clear when center of thickest part is cut. Transfer to bowl with pasta.
4 In same skillet, heat remaining two teaspoons of olive oil over medium heat. Add onions and zucchini and cook 4 – 6 minutes, stirring occasionally, until veggies are crisp tender. Stir in artichokes, pasta sauce, and whipping cream or milk and heat 3 – 4 minutes or until heated through.
5 Carefully add sauce to bowl of pasta and chicken and stir until well combined. Spoon mixture into baking dish, top with tomatoes and Parmesan. Cover baking dish with foil and bake for 25 minutes. Uncover and bake for 10 – 15 minutes more or until bubbly and lightly browned.
recipe from Betty Crocker