6 boneless skinless chicken thighs
Salt & black pepper
2 tbsp olive oil divided
1 Goody Creations Spinach Penne
2 cups small-cut frozen artichoke
1 tbsp butter
4 cloves garlic pressed or minced
1 medium red bell pepper
1 ½ Goody Pesto Alfredo Sauce
Grated Parmesan cheese for garnish if desired
Fresh basil leaves for garnish
1. Trim the chicken thighs of any extra fat and season both sides with salt and freshly ground black pepper. Add 1 tablespoon of olive oil to a 10-inch skillet and heat over medium high heat. Add the chicken breasts (you may need to cook in batches with the additional tablespoon of olive oil) being sure not to crowd the chicken. Cook on each side for 5 minutes or until golden brown on each side. Transfer to a platter to rest. Wipe out the skillet and save to cook the Pesto Alfredo Sauce in.
2. Meanwhile, bring a large stock pot of water to a boil and season generously with salt. Add the pasta and cook according to the package directions or until al dente. Use a slotted spoon to transfer the pasta to a colander to drain and reserve the pasta cooking water in the pasta cooking pot. Add the artichoke to the pasta water and cook for 1 minute, then drain over the pasta noodles and transfer to a large bowl.
3. Melt the butter in the reserved skillet over medium heat. Add the garlic and cook, stirring constantly, for 30 seconds or until fragrant. Add the red bell pepper and cook for another 3-4 minutes or until the pepper begins to soften. Stir the Pesto Alfredo Sauce, raise the heat to medium-high, and cook, stirring often. Add the pasta to the sauce until well combined, and season with salt and freshly ground black pepper to taste.
4. Slice the chicken breasts into strips and top over the pasta. Garnish with Parmesan cheese and fresh basil if desired.