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
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter