I don’t post recipes or pictures all that much anymore but when I get asked, “did you make that?” and the answer is “yes, I did!”, I take it as a sign that what I made looks yummy and might be worth sharing!

This is a recipe that comes together easily with ingredients you probably already have on hand. It’s great served hot, but equally satisfying are the leftovers served right out of the fridge the next day for lunch. Enjoy!!

INGREDIENTS: Feeds 4 – 6

• 1 lb tube shaped pasta (I prefer rigatoni)
• 2 lbs chicken breast
• 1 small jar of prepared basil pesto
• 1 large can of artichoke hearts, drained and roughly chopped
• 2 – 3 tbsp small capers
• 1 tbsp minced garlic
• 1/2 cup chicken stock
• olive oil
• salt and pepper
• dash of Italian seasoning
• fresh basil
• parmesan cheese

HOW TO:

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. Drizzle the chicken with olive oil and season both sides with salt, pepper and Italian seasoning. Grill until fully cooked. Let rest a few minutes before cubing or slicing (your preference).
3. Meanwhile, using a saucepan over medium heat, sauté the artichokes, capers and garlic in olive oil for a few minutes. Add a dollop of prepared pesto and the chicken stock. Reduce heat and simmer until mixture has thickened a little bit. You can turn this off and let sit while pasta and chicken finish cooking.
4. Once your pasta is drained, return it to the pot. Add enough pesto to coat the pasta to your liking (I use almost an entire small jar). Fold in the sautéed mixture. If mixture seems dry use reserved pasta water in small increments to moisten.
5. Transfer pasta to a large serving bowl. Top with the grilled chicken, fresh basil and parmesan cheese.
6. This dish goes well with a good loaf of ciabatta bread and a green leafy salad.