12 Days of Christmas Recipes, Day 11: Pasta with Artichoke-Chicken Sauce
A quick and easy pasta dish, laced with the flavors of garlic, pancetta and chicken for busy pre-holiday dinners when there’s no time left to fuss. In less than 30 minutes, dinner is ready with this easy dish. Use leftover chicken or if using fresh chicken, cook a bit longer, until no longer pink. This is a good way to use up leftover turkey as well. Serve the pasta in large bowls with freshly baked croissants and a crisp salad of arugula, mandarin orange and red onions. This serves two, but the recipe can be doubled for four.
2 tablespoons extra-virgin olive oil 25 mL
2 green onions, chopped 2
2 cloves garlic, finely minced 2
3 slices pancetta, diced 3
½ small red pepper, diced 1/2
1 chicken breast, cooked and diced, about
I cup 1
1 jar (170 mL/6 oz) artichoke hearts, with juice
¼ cup dry white wine 50mL
Sea salt and freshly ground pepper to taste
½ pound spaghetti 250 g
1/3 cup freshly grated Asiago cheese 75 g
Fresh lime halves
In large pot, bring water to boil and cook spaghetti until al dente, 12 to 15 minutes.
Meanwhile in large skillet, heat oil over medium heat and cook onions and garlic until fragrant, about 1 minute. Stir in pancetta and red pepper and stir-fry about 2 minutes.
Stir in artichoke hearts with juices. Cook for 1 minute. Stir in wine and salt and pepper to taste. Cook until bubbly, about 1 minute. Keep warm.
Drain pasta well and return to pot. Pour over sauce and mix well. Stir in cheese and mix well.
Serve in large bowls with lime halves and extra cheese.
Makes 2 servings (double the recipe for 4)
-Bonnie Baker Cowan