Chick 'n' Peas Pasta…and Artichokes too!

Today’s special is Chick 'n' Peas Pasta with a bonus appearance from artichokes. If you’re wondering how to whip up a dish that sounds fancy but is really a desperate attempt to use whatever is left in your pantry, look no further. Here’s how I managed to pull it off.

First, I boiled water with salt and cooked the pasta. I drained it and set it aside, hoping I wouldn't forget about it later. Then, I seasoned a single chicken breast with salt and pepper, because who needs more than one? In a skillet, I heated some extra virgin olive oil (because we’re pretending to be healthy) and cooked the chicken until it was golden and cooked through. Feeling accomplished, I removed the chicken and set it aside, giving the skillet a much-needed break.

Next, I added half a stick of butter to the same skillet and sautéed a small chopped yellow onion, and garlic cloves until it was soft. Soft, not caramelized. Then I threw in a large jar of marinated artichokes and a can of peas, cooking them for about three more minutes, which gave me enough time to question my life choices.

Returning the chicken to the skillet, I squeezed half a lemon over it and added half a cup of grated Parmesan cheese, garlic powder (because fresh garlic is too much work), crushed red pepper flakes for an unexpected kick, dried oregano, and basil. I tossed in the pasta and mixed everything together, hoping it would taste as good as it smelled.

For the finishing touch, I garnished the dish with parsley and sprinkled a little more Parmesan cheese all over, because every dish deserves a last-minute attempt to look like it wasn’t a complete disaster.

And there you have it. Chick 'n' Peas Pasta…with artichokes too. Enjoy the sarcastic satisfaction of knowing you’ve made something deceptively fancy with minimal effort.

Yield: 3-4

Author: Sippin Foodie

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Chick 'n' Peas Pasta…and Artichokes too!

Tired of the same old boring pasta? Try "Chick 'n' Peas Pasta…and Artichokes too!" Because nothing says gourmet like canned peas and jarred artichokes. Bonus: You really can’t screw this up. Just follow these steps below and thank me later.

Prep time: 5 MinCook time: 17 MinTotal time: 22 Min

Ingredients

• 1 Chicken breast
• 1 Package of Spaghetti
• 1 Large Jar of Marinated Artichokes
• 1/2 Large Jar of Kalamata olives
• 1 Can of Peas
• 4 Large Garlic Cloves
• 1 Small Yellow Onion
• 1/2 Squeezed Lemon
• 1/2 Cup Grated Parmesan Cheese
• 1/4 Cup Chicken Broth
• 1/2 Stick Butter
• Dried Basil
• Dried Oregano
• Garlic Powder
• Extra Virgin Olive oil
• Salt and Pepper
• Crushed Red Pepper Flakes
• Parsley (to garnish)

Instructions

1. Boil water with salt, and cook pasta. Drain and set aside.
2. Season chicken with salt and pepper.
3. In a skillet, heat olive oil and cook chicken until golden and cooked through.
4. Remove chicken and set aside. In the same skillet, add butter, garlic cloves, and sauté sliced onions until soft.
5. Add marinated artichokes, Kalamata olives, and peas, cook for about 3 more minutes.
6. Return chicken to the skillet, and squeeze lemon juice over the top, add parmesan cheese, garlic powder, red pepper flakes, oregano, basil.
7. Add Pasta to the skillet, mix together.
8. Garnish with Parsley, sprinkle a little parmesan cheese all over and serve.

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