Spicy Chicken Pasta

By KrisR

Bowtie pasta in a spicy alfredo sauce with chicken, artichokes, mushrooms and sun-dried tomatoes.

Ingredients

• 2-4 chicken breasts
• 2 T olive oil
• 1/2 1 lb box bowtie pasta, cooked in salted water
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 8oz pkg mushrooms, sliced
• 3 T flour
• 1 can fat free evaporated milk
• 1 cup milk, maybe more
• 1/2 cup cream
• 1/4 tsp cayenne
• 2 tsp dried basil
• 1 cup sliced sun-dried tomatoes
• 1 can arichoke quarters, drained
• 2 cups grated parmesan ceese

Details

Servings 4

Preparation

Step 1

Heat oil in large skillet over medium heat and preheat oven to 300. Sprinkle chicken generously with salt, pepper, and garlic powder. Saute chicken until browned on both sides. Transfer chicken to a lightly greased shallow baking pan into the oven and bake 20 minutes.

In the large saute pa, saute the onion and garlic until softened. If needed, add more oil. Add mushrooms and cook 5 minutes or so. Add the flour and stir for 1 minutes. Add can of fat free evaporated milk. Stir until combined. Once it bubbles, stir constantly 2 more minutes.

Pour in the milk, cayenne, cream and herbs. Sauce will thicken slightly. Turn heat to low and add the parmesan cheese. Stir until melted.

Take chicken out of the oven and slice. Add to sauce along with any juice in pan. Add cooked bowtie pasta and stir to combine.