Chicken Antipasto Pasta Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the chicken and cook until browned and cooked through.
• STEP 3.Remove the chicken from the skillet and let it rest for a few minutes. Slice it into thin strips.
• STEP 4.In the same skillet, add the marinated artichoke hearts, sun-dried tomatoes, olives, and garlic. Cook for a few minutes until heated through.
• STEP 5.Add the cooked pasta and sliced chicken to the skillet. Toss everything together.
• STEP 6.In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper to make the dressing.
• STEP 7.Pour the dressing over the pasta and toss to coat evenly.
• STEP 8.Garnish with fresh basil leaves and serve warm or cold.

Cooking Tips

• You can use any type of pasta for this recipe, such as penne, fusilli, or spaghetti.
• For added flavor, you can sprinkle some grated Parmesan cheese or crumbled feta cheese on top of the pasta.
• If serving the pasta cold, refrigerate it for at least 1 hour before serving to allow the flavors to meld together.

Storage and Serving

• Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pasta in the microwave or on the stovetop before serving, or enjoy it cold.
• Serve the pasta as a main dish for a quick weeknight dinner, or as a side dish at potlucks and gatherings.