Login to Save Like

Ingredients

• 350g penne pasta
• 2 tablespoons olive oil
• 280g cooked, shredded chicken
• salt and black pepper to taste
• 1 pinch garlic salt, or to taste
• 2 tablespoons minced garlic
• 1 small onion, diced
• 1 bunch fresh asparagus, trimmed and cut into 5cm pieces
• 90g chopped sun-dried tomatoes (not oil-packed)
• 180ml beef stock
• 1 (400g) tin artichoke hearts, drained and quartered
• 2 tablespoons butter
• 1 tablespoon grated Parmesan cheese

Description

This Chicken Pasta Recipe Is Delicious, Light, Easy And Full Of Flavour - It Doesn't Get Much Better! This Is Also A Great Way To Use Leftover Chicken From A Sunday Roast. Enjoy!

All Recipes UK