Sunday, June 27, 2010

Chicken Balsamic Bow Tie Pasta

I've made this a couple of times and the kids really like it! Of course you can supplement whatever for your family!

1 lb.or more of skinless, boneless chicken
lemon pepper to taste
1 box of box tie pasta
1 jar marinated artichoke hearts
1/2 bag thawed baby frozen peas
Balsamic dressing
1/2 container grape tomatoes

Coat chicken with lemon pepper, cover with foil and bake at 350 degrees for 45 min (or buy a rotesserie like me! :) Cool chicken and chop in bite size pieces. Cook pasta to al dente. Drain well and refrigerate. Drain and chop artichoke hearts. Mix chicken, artichoke hearts and peas with pasta. Coat pasta mixture to taste with Balsamic dressing. Refrigerate several hours before serving. Just add tomatoes before serving! Sorry no picture! Use your imagination! :)


Ryan said...

Yea for a new recipe on the blog! This sounds good--or like it might be good in a couple weeks when I'm eating veggies again.

Collins said...

this looks great and I love that you can add in whatever you have on hand - thanks jess!