When I was making my Grandma Crippes’ chicken cacciatore recipe, I was reminded of another of my favorite dishes. It involves many of the same ingredients, but it’s completely different.
This recipe was one of my favorites dating back to college, where I’d regularly order it at the student union. When I got out of college, I missed the rosemary chicken artichoke pasta so much that I decided to make it myself.
Luckily as a pasta dish, and one that was literally put together in front of me for years, it was real easy to suss out the ingredients. As a young recent college grad, though, I still consulted with my mom and we came up with a recipe that I’ve been using ever since.
Mine never tasted exactly the same, but in fact, it was better. It was homemade and my artichokes are marinated. Plus, I may go a little overboard with rosemary, which suits my tastes even better.
It’s also incredibly easy to make, if not quite as instant as the student union dish. But if you boil the tortellini in the Dutch oven, it easily can be another one-pot pasta dish.
All in all, it’s perfect.
And I’ll work on making fewer pasta dishes here soon.
Here’s what I did:
- 1 bag frozen cheese tortellini (I like the tri-colored stuff because it’s pretty), cooked according to package instructions
- 1 onion, chopped
- 1 lb. chicken breasts, chopped
- 2 T. oil
- Salt and pepper, to taste
- Fresh rosemary, chopped, to taste
- 1 (14 oz) large jar marinated quartered artichokes hearts, drained
- 1 pint cherry tomatoes, halved
- 1 jar alfredo sauce (I get the one with garlic, but you can do traditional or whatever you like)
Heat the oil in a large Dutch oven over medium heat. Add the onions and chicken, and saute until the chicken is cooked through, stirring occasionally. Add in some of the rosemary (I like to add more as it nears completion too), and salt and pepper, as the chicken is cooking.
Once chicken is cooked, add in the artichokes and cook for another 3 to 5 minutes, continuing to stir occasionally. Add in the tomatoes and cook another 1 to 2 minutes, until just warmed. Stir in the sauce and heat until boiling (it should happen quick with a good Dutch oven).
Add back in the pasta and more rosemary (if desired), stir to combine, and enjoy!