Recipe: Appetizing Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta

  • 2 min read
  • Jul 05, 2021

Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta. A light and fresh skillet supper of penne pasta, chicken, asparagus, artichoke hearts, and sun-dried tomato is a great way to celebrate asparagus This was pretty tasty but, I didn't like the shredded chicken — next time I think I will use grilled chicken breasts and cut them into bite size slices. Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta. For a fast but fabulous meal, toss chunks of grilled chicken into hot olive oil, fragrant with sauteed garlic.

Recipe: Appetizing Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta See recipes for Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta too. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Return the chicken to the skillet and stir in the artichoke hearts. You can have Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta using 7 ingredients and 1 steps. Here is how you cook that.

Ingredients of Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta

  1. It’s 1 bunch of asparagus.
  2. It’s 4 of chicken breast.
  3. It’s of Small jar of marinated artichoke hearts.
  4. Prepare to taste of Salt and pepper.
  5. Prepare 1/4 of Lemon juice for chicken.
  6. Prepare 1 handful of pasta.
  7. It’s 1/4 cup of olive oil.

Marinate boneless chicken thighs in Mediterranean spices, olive oil and lemon juice. I like the chicken Artichokes with pasta angel. The steps were easy to understand. I did add some fresh garlic to recipe, just for our taste.

Jerusalem chicken, grilled artichoke hearts, Asparagus on top of angel hair pasta instructions

  1. Fresh lemon juice Olive oil on chicken breast Salt and pepper to taste or use a seasoning salt, Olive oil on asparagus and grill both. In a sauté pan 1 tablespoon of butter, Marinated artichokes and 1/4 juice from marinated artichoke jar then sliced chicken and asparagus after cooking and cooking sauce for two minutes serve on top of pasta or rice whatever you prefer.

Will add to my recipe keeper and suggest to others to make sure to try this great Chicken. In a medium-sized skillet aauté garlic in olive oil. Gook until the garlic becomes fragrant. Add diced tomatoes, diced black olives, capers, and halved artichoke hearts. In same pot of water, cook pasta according to package directions for al dente.

source: cookpad.com

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