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)
- Boil water for noodles.
- 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.
- Cook noodles per package directions.
- Cut leftover chicken into strips and then in half. Add to pan. Heat together with sauce while noodles cook.
- Serve over pasta, adding a tablespoon of Boursin, a squeeze of lemon juice and pinch of lemon zest before serving.
Until next time, Kris