Chicken and Artichoke Linguini
Rotisserie chicken, from the deli, shredded
Frozen artichoke hearts, thawed
Prepared garlic paste
Roasted red pepper strips, drained
Chopped fresh parsley
Linguini, cooked and drained according to package instuctions
Slivered almonds, lightly toasted (optional)
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.