Albert's Southwest Chicken Pasta

Carol Jancsi


2 tablespoons olive oil for sautéing
4 tablespoons finely chopped garlic
1 pound boneless chicken breasts, grilled and diced
8 ounces canned artichoke hearts, quartered
1 cup jarred roasted red bell peppers, sliced
1 cup cooked black beans
2 tablespoons ground cumin
2 cups heavy cream
1 cup prepared marinara sauce
4 tablespoons chopped fresh cilantro
Salt, pepper and red pepper flakes, to taste
24 ounces red pepper-garlic penne pasta, cooked
1/2 cup chopped green onion
1/2 cup toasted pine nuts

Heat olive oil in sauté pan.
Add garlic, cooked chicken, cooked artichoke hearts, roasted bell peppers and black beans. Sauté until ingredients are well heated.
Add cumin, cream and marinara sauce; cook until sauce thickens. Add cilantro; sea¬son with salt, pepper and red pepper flakes.
Toss with cooked pasta (you can use plain penne if you can't find red pepper-garlic penne) until pasta is well coated. Place each serving in a soup bowl and garnish with green onion and pine nuts.

4 servings