Saturday, April 12, 2008

Tonight's dinner

Artichoke pasta

12 oz quartered artichoke hearts, frozen or from a can, drained
2 Tbsp olive oil
4-6 cloves garlic, minced or pressed
4 oz chicken or vegetarian chicken substitute (roughly one chicken breast) cut into strips (this is entirely optional - I wouldn't have added it but B often needs a concentrated protein source to really feel full)
4 oz feta cheese, crumbled
Bunch of kalamata olives, sliced
2 Tbsp basil pesto
8 oz pasta

Start water boiling for pasta and add pasta when it's boiling. While that's happening, heat the olive oil in a skillet and add the garlic. If you chicken is raw, add it as well and saute until chicken is cooked and garlic is brown. Add the artichoke hearts and olives (and chicken if precooked), saute for 3-4 more minutes (possibly less, since I was starting with frozen artichoke hearts. Take off heat, stir in pesto and crumbled feta. Serve over pasta (I used Trader Joe's artichoke tortelloni, which was a divine combination).

No comments:

Post a Comment