• Alissa Jackson

Sun Dried Tomato, Artichoke and Chicken Pasta

This delicious pasta tastes creamy but is entirely dairy-free and gluten-free. The artichoke antipasto somehow gives it a creamy appearance and taste! The noodles cook in 4 minutes, so this entire dish can be completed in less than fifteen minutes from prep to finish. This dinner brings all the flavors your family wants on these cold nights yet fits with the schedule of busy families!





Start by thinly slicing all of the chicken breasts in your package of TJs Fully cooked All Natural Chicken Breasts.





Then, heat a teaspoon of oil in a large pan. Toss in your sliced chicken breasts. Go ahead and also start your water for your pasta to boil at this point. Once the chicken is heated through, pour in your broccoli. (Sometimes, these florets are evenly sized, if not, break up the large florets, so they cook evenly.) Put the lid on the pan and let the broccoli steam for 3-4 minutes.





While the broccoli is steaming, cook your pasta.


When the broccoli is finished steaming, stir in your jar of Artichoke Antipasto. Then add 3/4 of your jar of Julienne Sliced Sun Dried Tomatoes. Stir in your cooked pasta. Then juice your lemon over the pasta, toss, and season with salt and pepper to taste.





Plate this dish and if your family likes a little heat, sprinkle a few red pepper flakes over the top!! Enjoy!!





Sun Dried Tomato, Artichoke and Chicken Pasta


1 Package of TJs All Natural Chicken (Fully Cooked, Lightly Seasoned Boneless Skinless Chicken Breasts)

1 bag of TJs Organic Broccoli Florets

1 jar of TJs Artichoke Antipasto

3/4 of a jar of TJs Julienne Sliced Sun Dried Tomatoes

1 lemon Juiced

3 containers of TJs Gluten-Free Egg Fettuccine Pasta

1 teaspoon oil (I used avocado oil)

Salt, pepper, and red pepper flakes to taste

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