Pasta with Roasted Artichoke Hearts, Broccoli and Chicken
This pasta dish adds a twist to the classic Broccoli Alfredo by adding artichokes. Omit the chicken to make meat-free.
1 pound gluten free pasta (shells or spirals work best) (Check label for allergens!)
1 14-ounce can artichoke hearts in water drained and quartered
2 cups fresh broccoli florets
1 tablespoon chopped fresh rosemary or ½ teaspoon dried rosemary
1 tablespoon olive oil
Salt and pepper to taste
½ cup heavy cream
Cooked roasted or grilled chicken breast strips
4 tablespoons fresh parsley, chopped
½ cup grated Parmesan cheese (Check label for allergens!)
Preheat oven to 400 degrees.
In a large bowl, combine artichoke hearts, broccoli, rosemary and oil. Toss until vegetables are coated with oil and rosemary. Season with salt and pepper. Arrange vegetables on a baking sheet and roast for about 20 minutes, or until they are golden brown and tender.
While vegetables are roasting, prepare gluten free pasta according to package directions. Drain well and transfer to a large bowl.
Add the roasted vegetables, chicken breast and heavy cream to pasta and toss to coat. Fold in the parsley. Top with Parmesan cheese before serving.
Makes 4 servings.
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