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Sun-Dried Tomato and Artichoke Pasta
Cook Time
20 mins
Total Time
30 mins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 659 kcal
Author: Melissa Howell
  • 8 ounces bow tie pasta
  • 2 shallots, chopped
  • 1 1/2 cups chicken (about one breast), cooked and cubed
  • 4 artichoke hearts, chopped
  • 1/4 cup sun-dried tomatoes
  • 2 cups Alfredo Sauce, (more or less to taste)
  1. Boil pasta for about 10 minutes, or until desired doneness is reached.

  2. While pasta is boiling, saute your shallots in a small amount of olive oil over medium heat. Remove from heat when the shallots have softened.

  3. When pasta is done boiling, drain it and return it to the pan. Add the sauteed shallots, chicken, artichoke hearts, sun-dried tomatoes, and Alfredo sauce. Stir over medium-low heat until everything is heated through. Serve immediately.