Chicken and Artichoke Linguini

This delicious linguini recipe calls for shredded rotisserie chicken, artichokes and pasta for a delicious meal in no time.


2 cups

Rotisserie chicken, from the deli, shredded

2 Tbsp.

Olive oil

10 oz.

Frozen artichoke hearts, thawed

1 tsp.

Prepared garlic paste

2 Tbsp.


1/2 cup

Roasted red pepper strips, drained

1/2 cup

Chopped fresh parsley



16 oz.

Linguini, cooked and drained according to package instuctions

1/3 cup

Slivered almonds, lightly toasted (optional)


  1. In a 12 in. nonstick skillet, heat the olive oil over medium-high heat.

  2. Add the artichoke hearts, garlic paste, capers, and red pepper strips, and cook until heated through.

  3. Stir in the shredded chicken, parsley, and fresh juice from the lemon.

  4. Toss with the hot pasta and serve. If desired, sprinkle with the toasted almonds.