I found this recipe on rookiecookie, it is an amazing food blog. I have this new love for sundried tomatoes so i wanted something pasta with them in it. this did not disappoint. a few changes i did: I don't even know what the heck a shallot is, so i didn't add that, and i couldn't find fresh basil when i was at walmart so i didn't add that either. instead of a garlic clove i just used minced garlic and that seemed to work great. i didn't use a rotisserie chicken, i just grilled and cut up some chicken tenders. I couldn't find red pepper flakes so I used crushed red pepper. seriously, this pasta was fabulous.
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.
by:meg
