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Post date: Mar 5, 2016 11:24:05 PM
Serves 5
Ingredients:
1 lb. boneless chicken breasts
salt and pepper, to taste
Non-stick cooking spray
10 oz. gluten free pasta
1/4 cup butter
3 cloves garlic, chopped
14 oz. can artichoke hearts, rinsed and cut into smaller wedges
2 Tbsp. chopped fresh parsley
2 Tbsp. grated Pecorina Romano
Directions:
Light the grill or heat a grill pan. Season chicken with salt and pepper, to taste. Spray the grill or grill pan with the cooking spray, then grill until just about cooked through, about 6-8 minutes per side.
Let the chicken rest, and then slice into 1/4 inch thin slices.
Cook the pasta according to the package directions for al dente in a large salted pot of boiling water. Reserve about 2/3 cup of the water before draining.
In a large skillet, melt the butter over medium-high heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the artichoke hearts and cook until heated through, about 3 minutes.
Add the pasta, chicken and some of the reserved water, if needed. Toss and cook an additional minute. Toss with fresh parsley and Romano cheese and serve immediately with more grated cheese on the side for serving.
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