Artichoke and Chicken Pasta
15.0 grams
Parmesan
15.0 ml
Double Cream
5.0 grams
Garlic
10.0 grams
Sun Dried Tomatoes
40.0 grams
Penne Pasta
40.0 grams
Farfalle Pasta
50.0 grams
Brined Artichokes
30.0 grams
Button Mushrooms
2.0 grams
Basil Leaves
200.0 grams
Tomato and Herb Sauce by Let's Cook
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 |
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.
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
Chicken:
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.
Pasta:
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.
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.
Pasta:
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.
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.