Chicken Pasta with Artichoke Hearts & Roasted Red Pepper Cream Sauce

Chicken, Pasta


3 T butter

1 small onion finely diced

1 10-oz can Rotel Tomatoes undrained

1 large clove garlic finely minced

12 oz jar roasted red peppers diced - with juice

2 cups small artichoke hearts drained (not marinated)

16 ounces heavy whipping cream

1/2 cup shredded parmesan cheese

3 cups cooked boneless chicken breast cubed

salt & pepper to taste

16 ounces Italian pasta large rigatoni preferred

1-2 cups baby spinach leaves cleaned & trimmed


Melt butter in large Dutch oven or other heavy pan. Add onion & cook until soft. Add garlic & cook a bit.
Add Rotel tomatoes with juice, diced roasted red peppers including the juice from the jar & artichoke hearts.

Add heavy cream & Parmesan cheese. Simmer stirring constantly until cream sauce has thickened and will coat the back of a spoon.
Season to taste with black pepper & kosher salt.

Stir in the chopped chicken breast. Cover & keep warm over very low heat.

Cook rigatoni in salted water until al dente - about 13-15 minutes. Scoop pasta into colander to drain.
Add pasta to sauce & stir gently to mix together.

Add spinach leaves & stir in.

Taste & season with salt & pepper.

Serve with grated Parmesan to garnish, if desired.