1 pound dried tagliatelle
2 cups white mushrooms, sliced
1 cup roasted red peppers, chopped
3 skinless, boneless chicken breasts cut into strips
1 cup Provolone cheese cut into bite-size pieces
1 6-ounce jar marinated artichoke hearts with liquid
1/4 cup Italian dressing
Salt and pepper, to taste
1/2 cup chopped fresh basil
Place the pasta in a large bowl and add the mushrooms, the peppers, chicken breast meat, the cheese, and the artichoke hearts with the liquid.
Mix in Italian dressing; season with salt and ground black pepper to taste. Top with chopped basil.
Allow flavors to blend for at least 30 minutes before serving.
For a variation with a little extra zing, try switching out the chicken breast meat for 1 cup salami cut into bite-size pieces.
Recipe makes 8 servings.
Did You Know?
Mushrooms stand alone when it comes to some of the essential minerals and B-complex vitamins not easily found in produce.
You may also like...
Share This Page