Chicken and Artichoke Linguini
This delicious linguini recipe calls for shredded rotisserie chicken, artichokes and pasta for a delicious meal in no time.
Ingredients
Serves4
2 cups | Rotisserie chicken, from the deli, shredded |
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2 Tbsp. | Olive oil |
10 oz. | Frozen artichoke hearts, thawed |
1 tsp. | Prepared garlic paste |
2 Tbsp. | Capers |
1/2 cup | Roasted red pepper strips, drained |
1/2 cup | Chopped fresh parsley |
1 | Lemon |
16 oz. | Linguini, cooked and drained according to package instuctions |
1/3 cup | Slivered almonds, lightly toasted (optional) |
Directions
In a 12 in. nonstick skillet, heat the olive oil over medium-high heat.
Add the artichoke hearts, garlic paste, capers, and red pepper strips, and cook until heated through.
Stir in the shredded chicken, parsley, and fresh juice from the lemon.
Toss with the hot pasta and serve. If desired, sprinkle with the toasted almonds.