This recipe started when I found those cool pasta noodles by the Brand Torino called Calamaretti. I found them at Big Lots of all places! I’ve also seen some really cool dry pasta noodles at Marshalls and TJ Max. Feel free to use any small-medium size pasta you want in this recipe.
As I looked in my fridge tonight, I had some extra shredded chicken and broccoli from last night. I also had this artichoke antipasto spread I got at Trader Joes last week that I’ve been dying to use. If there is no Trader Joes in your area, just use a jar of marinated artichoke hearts and pulse them in the food processor until they are chopped to where you could spread them.
2 Tablespoons extra virgin olive oil
½ Cup finely diced white onion
1 teaspoon red pepper flakes
1 Cup cooked shredded chicken breast, lightly seasoned
2 Cups steamed broccoli florets (I boil them in water for 3 min, then rinse with cold water)¼ Cup extra virgin olive oil
1 clove fresh garlic, minced
¼ Cup artichoke spread from Trader Joes, or marinated artichoke hearts from jar that have been chopped in food processor slightly
Salt and pepper to taste
1. Cook pasta according to package directions, drain and set aside.
2. Heat 2 Tablespoons olive oil in large skillet over medium heat. Saute onion and red pepper flakes until onions are translucent and tender, about 4-5 minutes. Stir in chicken and broccoli. Reduce heat to low and set aside.
3. In a large dutch oven or pot heat ¼ Cup olive oil over medium heat. Stir in minced garlic and cook for 1 minute. Stir in cooked pasta, chicken mixture and artichoke spread. Reduce heat to low. Stir until well combined and season with salt and pepper to taste. Serve with garlic bread and Enjoy!