Artichoke and Chicken Pasta

The phenols and acids present in artichokes act as stimulators, which help expel harmful toxins from the body and also promote the production of bile, thereby helping to maintain a healthy liver.

    This combination does not exist.

    Parmesan 15.0 grams


    Double Cream 15.0 ml

    Double Cream

    Garlic 5.0 grams


    Sun Dried Tomatoes 10.0 grams

    Sun Dried Tomatoes

    Penne Pasta 40.0 grams

    Penne Pasta

    Farfalle Pasta 40.0 grams

    Farfalle Pasta

    Brined Artichokes 50.0 grams

    Brined Artichokes

    Button Mushrooms 30.0 grams

    Button Mushrooms

    Basil Leaves 2.0 grams

    Basil Leaves

    Tomato and Herb Sauce by Let's Cook 200.0 grams

    Tomato and Herb Sauce by Let's Cook

    Chicken Breast 100.0 grams

    Chicken Breast

    • Time : 30.0 mins
    • |
    • Calories: 470.0 kcal
    • |
    • Protein : 40.0 g
    • |
    • Fat : 12.0 g
    • |
    • Carb. : 51.0 g
    : Your Kitchen Essentials
    Utensils: a Pan | a Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil | Olive oil |
    : Prepare the Ingredients
    Place the chicken outside the fridge 15 minutes prior to cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Basil Leaves: chop or tear the leaves with your hands
    - Button Mushrooms: chop in quarters
    - Brined Artichokes: chop in to large chunks
    - Sun Dried Tomatoes: roughly chop
    - Garlic: peel and mince.
    : Get Cooking
    Season the chicken with salt and pepper. Then heat some oil in a pan. Once the pan is hot enough, start sautéing the chicken. Over a medium heat it should take 4-5 minutes a side. Let it rest for 5 minutes and then cut into cubes.

    In a pot, bring some water (approximately 1 litre of water for 100g of dry pasta) to boil. Once it comes to a boil add some salt and olive oil. Add both the pastas (penne and farfalle). Boil the pasta for around 8 minutes or until it is al dente. Drain excess water but keep enough to keep the pasta moist.
    : Finish, Plate and Serve
    Heat some oil in a pan and sauté the garlic till it is slightly translucent, Add the button mushrooms and sauté for about 3-4 minutes. Add artichokes, sundried tomatoes and chicken. Then add tomato and herb sauce provided and basil leaves. Mix well. Let the water reduce slightly. Now add the pasta directly from the pot.
    Turn off the heat and add the cream. Mix well. Check and adjust the seasoning.

    Plate and Serve:
    Plate the pasta, top with the parmesan and serve.