Pasta with Chicken, Artichokes, and Sun-Dried Tomatoes
1 lb ziti
2 boneless skinless chicken breasts, sliced thin
1/4 cup white wine
1 cup chicken stock
1 tsp hot sauce
1/4 cup sun-dried tomatoes in oil, chopped
15 oz jarred artichokes—drained, rinsed, and chopped
1/2 cup heavy cream
1/2 cup asiago cheese, grated
1/2 cup parmesan cheese, grated
1/4 cup parsley, chopped
Salt and pepper to taste
Lightly season the chicken breasts with salt and pepper.
Heat 2 tbsp of the oil from the sun-dried tomatoes in a large skillet over medium-high heat. Add the chicken and saute until lightly browned, about 3-4 minutes.
Add the wine to deglaze the pan, followed by the chicken stock, hot sauce, sun-dried tomatoes, artichokes, salt, and pepper to the pan. Simmer on low until the liquid reduces by half.
In the meantime, cook the pasta according to package directions in a large pot of salted, boiling water. Once al dente, drain and set aside.
Once the pan sauce is reduced, remove from heat and whisk in the cream, asiago, and parmesan cheese. Stir gently until the cheeses have melted into the sauce. Taste, then season with salt and pepper as needed.
Pour the pasta into the pan with the sauce, then toss to coat. Garnish with the parsley, then serve.
Approximate Nutritional Values: http://www.food.com/recipe/drop-dead-fabulous-chicken-artichoke-sun-dried-tomato-pasta-319532