Pasta Napolitano Recipe
Rotelli pasta, chicken breast, artichoke hearts, cherry tomatoes, garlic, basil, onions and peas, served in a pink sauce
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Ingredients
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Pasta and Protein
Vegetables
Sauce
Method
Preparation
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the Rotelli pasta and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Chicken
While the pasta is cooking, dice the chicken breast into bite-sized pieces. Season with salt and pepper.
- 3
Chop the Vegetables
Chop the artichoke hearts, halve the cherry tomatoes, mince the garlic, and dice the onion.
Cooking
- 4
Sauté the Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 5
Sauté the Vegetables
In the same skillet, add another tablespoon of olive oil if needed. Add the chopped onion and minced garlic, and sauté until translucent, about 3-4 minutes. Then add the artichoke hearts, cherry tomatoes, and peas. Cook for another 4-5 minutes until the vegetables are tender.
- 6
Make the Sauce
Reduce the heat to low and stir in the heavy cream and tomato sauce. Mix well and let simmer for 3-4 minutes. Season with salt, black pepper, and fresh basil.
- 7
Combine and Serve
Add the cooked chicken and pasta to the skillet. Toss everything together to coat the pasta with the sauce. Cook for an additional 2-3 minutes to heat through. Adjust seasoning if necessary.