Angel Hair Pasta with Chicken, Pinenuts, Artichokes and Sundried Tomato

Many years ago before I was married, I had a version of this pasta and fell in love with the simplicity of the 'sauce' and the explosion of flavor that it had.
I have left out the chicken for vegetarian friends and family, used rice pasta for those with gluten intolerance... the possibilities are endless!!!!!

 

I made this with fresh angel hair pasta

Serves 8

Ingredients

2 pounds of Angel Hair Pasta or Rice Pasta ( Fresh or store bought)

4 diced chicken breasts

8.5 oz artichoke hearts in brine (salt water)  quartered length wise

8.5 oz sun dried tomatoes in olive oil sliced thin

1 cup of pine nuts raw

5 cloves of garlic minced

3 cups of chicken stock

Italian seasoning

1 cup white wine

Sea Salt

Fresh cracked black pepper

Red pepper flake

butter

olive oil

Fresh parmesean cheese

Prepare

* Put your water on to boil for the pasta

* In a very large pan add a splash of olive oil and 2 tbs of butter to melt on medium heat

* Add your garlic and pine nuts, cook until golden brown, be careful not to burn!!!!

* Add 4 tsp or more of Italian seasoning

* Add your sun dried tomato including some of the oil

* Add your chicken and stir to brown (not cook completely) all sides, slowly adding your chicken stock and wine 1/2 a cup at a time, letting reduce before adding more

* Turn down the heat to a low simmer

* Add 1 tsp of red pepper flake and 1 tsp of sea salt and cover for 5 minutes

* Add your artichoke hearts and give a final stir and turn the heat off and cover

* When the pasta is al dente ( Still firm) drain and add to the mixture

* Stir and coat the pasta in the sauce and cover again and let sit another 5 minutes to let the hot pasta absorb all the flavors

*Serve with a generous amount of shredded parmesean cheese, a small simple salad and fresh garlic bread

Wine Suggestion- Gruner Veltiner