Chicken Gemelli with Artichokes, Mushrooms, & Sun Dried Tomatoes

This quick and easy pasta dish uses shaved chicken breast, artichoke hearts, sun-dried tomatoes and mushrooms. The pasta of choice is gemilli pasta with a white wine sauce.
• Recipe blog can be read here.
  • 16 oz. gemelli pasta
  • 1 lb. package of Old Neighborhood Shaved Chicken Breast
  • 2-3 garlic cloves, chopped
  • 1-2 cans of artichoke hearts, halved
  • 1 jar of sun-dried tomatoes packed in extra virgin olive oil
  • 4-5 cremini mushrooms, sliced
  • 4 tsp. dried parsley flakes (or 1/4 cup fresh parsley)
  • 1 3/4 cup of chicken broth
  • 1/2 cup of white wine
  • 1/2 tsp salt
  • grated parmesan cheese, for garnish

In a small pot, cook the pasta according to package instructions. Drain, toss with a bit of oil, and set aside.

As the pasta is cooking:

  1. Rinse and drain the can(s) of artichoke hearts. Set aside.
  2. Drain the sun-dried tomatoes while reserving the oil. If the tomatoes are large, cut them into smaller bite-sized pieces.
  3. In a skillet heated over medium-high, heat about 2 tbsp. of the reserved oil. Add the shaved chicken breast, and cook for about 5 minutes. Remove from skillet and set aside.
  4. In the same skillet, add another 1 tbsp. of reserved oil.  Add the garlic and the artichoke heart halves. Cook for about 2 minutes.
  5. Add the sun-dried tomatoes, chicken broth, and white wine. Cook for about 5 minutes, and then add the mushrooms. Continue cooking for about another 3 minutes until the sauce is slightly reduced.
  6. Add the chicken, salt, and any remaining reserved oil. Continue cooking for another 2 minutes.
  7. Add the pasta and parsley flakes. Stir and cook until all pasta is heated through.
  8. Serve hot. You may garnish with Parmesan cheese and serve alongside fresh salad.