Chicken Pesto Cream Pasta with Artichokes

Pasta is usually my go to meal when I haven’t planned out my dinner or am facing a shortage of groceries. Needless to say I’ve come up with some pretty creative ways to throw together an interesting pasta meal. I use my base creamy pesto sauce, and then I just throw in whatever is in the fridge and I’ve got a delicious and colorful meal.

Chicken Pesto Cream Pasta with Artichokes
Serves 2

2 cups grilled/cooked chicken
1 cup artichokes (canned or frozen)
1/2 cup roasted red pepper strips
2 tbsp prepared pesto
2 chicken boullion cubes or 1 cup chicken broth
1/4 cup cream
1/4 cup white wine
4 oz egg noodles
1/2 onion, diced
2 tbsp olive oil
Fresh parsley for garnish

First chop your onion, prepare all other the ingredients for throwing together. Cook onion in olive oil on in a medium shallow pan for 2 minutes, or until lightly browned. Add white wine to deglaze the pan, then add artichokes and let reduce until half. Meanwhile, cook your pasta in a pot with water and the boullion cubes/chicken broth. This infuses flavor into your pasta. Once the pasta is almost al dente, drain out the liquid and add the reduced onion/artichoke/wine mixture. Add cream, pesto, and red pepper strips to the pot. Stir until the saucy liquid is almost completely absorbed. Garnish with fresh parsley.