An easy to prepare, full flavored pasta meal with chicken,
chicken, sun-dried tomatoes, pine nuts, and artichokes.
Preparation facts
Servings: 6
Yield: 10 cups (2.4L)
Ingredients
2 medium leeks
1/2 cup (75g) sun-dried tomatoes
12 oz (340g) rigatoni, uncooked
2 Tbs (30mL) olive oil
3 cloves garlic, minced
8 oz (230g) white meat chicken, 1-inch (2cm) cubes
1 cup (115g) artichoke hearts, canned, drained
1 tsp (2g) oregano
3/4 cup (180mL) dry white wine
1/3 cup (50g) pine nuts (pignolia)
1/2 cup (60g) Parmesan cheese, grated, if desired
Directions
Wash leeks by soaking them in cold water and then running cold water
over them to remove all dirt and grit.
Slice leeks into 1/2-inch (1cm) pieces, using all the white part, and
about 2 inches (5cm) of the light green part.
Soak sun dried tomatoes in 1/2 cup (120mL) water for 15 minutes.
Cook rigatoni in rapidly boiling water until al dente. Drain and
reserve.
Remove tomatoes from soaking water, reserving liquid, and slice into
strips, about 4 strips per half tomato.
Heat oil in a 12-inch (30cm) (or larger) nonstick skillet and
sauté leeks for 5 minutes. Add garlic and sauté for 1 minute more. Remove from
skillet.
Place chicken pieces in skillet and cook for 10 minutes, or until the
pieces are cooked through. Return leeks and garlic to the pan and add sun dried tomatoes,
soaking water, artichoke hearts and oregano. Cook, uncovered, stirring occaisionally for 5
minutes.
Pour in wine and simmer for 5 minutes more. Add pine nuts. Stir.
Transfer rigatoni to the pan and stir to combine all ingredients.
Sprinkle chopped parsely over the top and sprinkle with Parmesan cheese
if desired.
Nutrition facts
Serving Size 1 serving
Calories 442
Calories from Fat 136 (31%)
% Daily Value*
24%Total Fat 16g
16%Saturated
Fat 3.1g
Polyunsaturated Fat 3.6g
Monounsaturated Fat 6.7g
13%Cholesterol 39mg
9%Sodium 218mg
16%Potassium 560mg
16%Total
Carbohydrate 48g
17%Dietary
Fiber 4.2g
Sugars 2g
Sugar Alcohols 0g
48%Protein 24g