Creamy Chicken Pasta with Sun Dried Tomato, Artichoke, & Asiago

Comment – This dish is easy to make and gets rave reviews. I found the inspiration to make this dish after having the creamy pesto ravioli w/sun dried tomatoes and artichoke hearts at the Portland City Grill. I found a similar recipe online that was posted by an ex-macaroni grill employee and modified it to my taste. I like it best served with garlic bread.

2-3 chicken breasts, cut in 1 inch pieces
1 lb Penne Pasta
1 tbsp olive oil
3-4 garlic cloves, chopped
1/2 onion (optional)
3/4 cup sun dried tomatoes, chopped (we get them out of the bulk containers at Winco and they are not the kind that are packed in oil).
1 can artichoke hearts, quartered (packed in water)
1 cup Asiago cheese, grated (cannot substitute)
2 cups heavy whipping cream
1/2 tbsp basil, dry
1 tsp salt

Follow package instructions to cook penne pasta. We usually cook the chicken in our Forman grill but you can cook it however you like. Add oil to a large saucepan on medium heat. Once oil is ready add garlic and cook for 30 seconds. Add onion, sun dried tomato and cook for 3 min before adding the artichoke hearts and continue cooking for another 3 min before adding the rest of the sauce ingredients (heavy cream, chicken, pasta, cheese, basil, & salt). I chop the quartered artichoke pieces once or twice so they are smaller. Cook until warm and serve with garlic bread. Enjoy

Source

Creamy bacon carbonara

 

Comment – In Venice I tried a dish similar to this recipe, but it had pancetta. I wouldn’t have thought to combine pork with cream before, but I like the smokey flavor it adds to the sauce. I found this recipe online and love it. I use 2 cups cream, 1 tsp salt, and 1 cup parmesan with a pound of pasta. Other than that I followed the recipe exactly. Chopped pasley is a nice garnish for this dish.

 

Recipe

 

The picture below is a variation of the recipe with shrimp instead of bacon.