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Recipe for family meals :

Solo Chicken Breast and Artichoke Hearts in Pasta
 

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. If you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "This meal will make a nice lunch for one, or if served as a side dish could feed two. The chicken breast is cooked whole and diced at the end to insure the meat is moist".

Ingredients

1 boneless skinless chicken breast
1/3 cup artichoke hearts, drained and diced
1 cup uncooked pasta (I like Rotelle)
3 tablespoons olive oil, plus
1/2 teaspoon olive oil (divided)
1 clove garlic, peeled and diced
1/4 teaspoon dried basil
1/4 teaspoon dried oregano leaves
1 lemon, juice of
1/4 cup parmesan cheese

Method
  • Bring 2 cups of salted water to the boil, and start heating a non-stick (I like Cast Iron) Frying Pan on the stove.
  • Use 1/4 teaspoon olive oil to lightly coat both sides of the chicken breast.
  • When the water achieves a rolling boil, add the pasta, stir once, and put the chicken breast in the hot frying pan.
  • .After 4 minutes, flip the chicken breast once and fry for 4 more minutes and then set aside until the pasta is done.
  • While the chicken is cooking, add 3 tablespoons of olive oil, the basil, oregano, and diced garlic to the bottom of a pasta dish. Stir.
  • Drain the cooked pasta and add to the pasta dish and toss lightly.
  • Cut the chicken breast into small pieces, add to the pasta and toss.
  • Then add the juice of one lemon. Sprinkle Parmesan Cheese on top and serve.

Serves 1

Bill Hilbrich

 
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