Chicken Artichoke Pasta Bake

Name: Chicken Artichoke Pasta Bake
Total time: 2400 s
Yield: 6-8 servings
Cuisine: American
Ingredients: 2 lbs. cooked chicken breasts; 1 small jar marinated artichoke hearts; 1/2 cup grated parmesan cheese; I box rotini pasta; 1 small can diced tomatoes; 1 large can crushed tomatoes; 3-4 tablespoons tomato paste; 1 cup+ chicken broth; 1 yellow onion, diced; Dried oregano, basil, parsley, and rosemary. 1 TSP+ each; I TBSP minced garlic; I TBSP worechestire sauce; Splash white or red wine (optional); 1 TSP sugar; 1-2 dashes red pepper flakes (optional); Salt and pepper; Olive oil; Shredded mozzarella; Fresh mozzarella, sliced; Salt and pepoer

Nancy McIntosh Stanley @cook_18782838

This little yummy dish I created one night using the meat leftover fom a whole beer can chicken (shocking, I know!) that I cooked on the grill a couple nights before. But meat from a rotisserie chicken or cooked chicken breasts will work great too!

Chicken Artichoke Pasta Bake

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Nancy McIntosh Stanley @cook_18782838

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Ingredients

35-40 minutes

6-8 servings

2lbs. cooked chicken breasts
1small jar marinated artichoke hearts
1/2 cupgrated parmesan cheese
I box rotini pasta
The sauce
1small can diced tomatoes
1large can crushed tomatoes
3-4 tablespoonstomato paste
1cup+ chicken broth
1yellow onion, diced
Dried oregano, basil, parsley, and rosemary. 1 TSP+ each
I TBSP minced garlic
I TBSP worechestire sauce
Splashwhite or red wine (optional)
1 TSPsugar
1-2 dashesred pepper flakes (optional)
Salt and pepper
Olive oil
The cheese toppjng
Shredded mozzarella
Fresh mozzarella, sliced
Salt and pepoer

Cooking Instructions

35-40 minutes

1

Dice up the cooked chicken breasts into small, bite size pieces and put in a medium bowl. Season with a little sea salt and pepper or season salt to taste. Add small jar of marinated artichoke hearts including all liquid. Add 1/2 cup of grated parmesan. Mix together, refrigerate while sauce is cooking.
2

In a medium sauce pan, combine all of the sauce ingredients, mix well adding olive oil as needed and bring to a boil. Reduce heat and simmer on low heat for 1-2 hours or until sauce is slightly thickened. Remove sauce from heat.
3

Cook rotini pasta according to directions on the box until al dente or not fully cooked. The pasta will finish cooking in the next step so you definitely want to undercook the pasta. Drain pasta leaving some of the water, add a little olive oil to keep pasta from sticking 😁
4

Drain most of the excess water from the pasta and ombine all ingredients in a large bowl. Oil a deep baking dish, I like using my trusty round, red covered baking dish. Top with shredded mozzarella and sliced fresh mozzarella, season with a little salt and pepper.
5

Bake (uncovered) at 375 for 35 minutes or until bubbling and cheese has browned slightly. Carefully remove from the oven and let cool for 15-20 minutes. Serve adding a dash or two (or ten) of grated parmesan cheese and enjoy! 😋