Marinated Artichoke, Sun-dried Tomato and Boursin Stuffed Chicken Breast over Wheat Penne Pasta

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Last night’s chicken was so good, I wanted to repurpose it for tonight’s dinner. I chose to make a pasta sauce out of what was left in the jars of marinated artichokes and sun-dried tomatoes in olive oil. I poured the two jars into a large skillet, adding a tablespoon of minced garlic (from a jar – I wanted tonight’s dinner to be quick to prepare), the zest of one and a half lemons, the juice of one and a half lemons, and a half teaspoon of kosher salt and a quarter teaspoon of pepper.

I then sliced my leftover chicken and cut the slices in half. I added those to the pan and cooked everything together for about 20 minutes, while my noodles cooked. For my noodles, I chose whole wheat penne pasta. If you remember from last night’s blog post, I stuffed the chicken with the artichokes, sun-dried tomatoes and Boursin cheese. As the chicken cooked in the skillet, some of the cheese seeped out a bit while cooking, which flavored my pasta sauce in just the right way.

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Before draining my pasta, I saved about a cup of pasta water that I used to loosen my sauce a tad. You may or may not need to do this.

When I served my pasta, I added a tablespoon of Boursin to the top and it melted a bit onto the hot noodles. I also added a squeeze of fresh lemon juice and a bit more zest to the top of my dish.

I actually still have leftovers on this, so Dennis is looking forward to having pasta for lunch tomorrow. This is definitely the dish that keeps on giving.

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Ingredients

Leftover chicken from the marinated artichoke, sun-dried tomato and Boursin stuffed chicken breast meal

1/2 jar of marinated artichokes, including liquid

1/2 jar of sun-dried tomatoes in olive oil, including liquid

1 tablespoon Boursin cheese (per serving)

8 ounces whole wheat penne pasta

1 tablespoon minced, refrigerated garlic

1/2 teaspoon kosher salt, plus a pinch for the pasta water

1/4 teaspoon pepper

2 lemons, juice and zest (reserve 1/2 of one lemon to use when plating the pasta and reserve a few pinches of zest for toping your pasta)

Directions

  1. Boil water for noodles.
  2. In large skillet, pour the artichokes and sun-dried tomatoes. Add salt and pepper, garlic, the zest and juice of 1-1/2 lemons, stir and cook for 10-15 minutes.
  3. Cook noodles per package directions.
  4. Cut leftover chicken into strips and then in half. Add to pan. Heat together with sauce while noodles cook.
  5. Serve over pasta, adding a tablespoon of Boursin, a squeeze of lemon juice and pinch of lemon zest before serving.

Enjoy!

Until next time, Kris

 

 

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