Sun Dried Tomato, Chicken, Sausage and Artichoke Pasta (Gluten Free)
A lighter sweet sauce. Yum! This is one of our favorites!
Ingredients
- 4 Tablespoons olive oil
- 1/2 large onion, minced fine
- 1/2 teaspoon salt
- 6 cloves garlic, minced fine
- 2 chicken breast halves, cut in half lengthwise, then in 3/8 inch thick pieces
- 1/2 teaspoon salt and sprinkle of pepper for chicken
- 2 links of New York Sausage Italian Sausages, cut lengthwise and then in 1/4 inch think pieces or other gf Italian Sausage brand
- 6 or 7 baby bella (also know as cremini) mushrooms, wash, dried and sliced (optional)
- 1 tablespoon butter
- 1/3 cup of sun dried tomatoes in oil, drained and chopped small
- 1 1/4 cups Sauvignon Blanc or other dry white wine
- 1/8 cup fresh basil, chopped
- 1/8 cup fresh Italian parsley, chopped
- 1/8 cup Trader Joe's Marinated Grilled Artichoke Halves, chopped coarsely
- 1 tablespoon of tomato paste
- 1 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons of pasta water (from the cooking gluten free pasta)
- 1 lb of gluten free pasta Le Veneziane or other gf brand
Instructions
- Heat 3 tablespoons of the olive oil in a large skillet. Add the minced onion and 1/2 teaspoon salt and saute over medium heat until very soft and translucent. Add the minced garlic and give a quick stir, before removing from the heat. Move the onion and garlic to a small bowl and set aside.
- Add the remaining 1 tablespoon olive oil and heat the pan on high heat. Add the chicken pieces and salt (using remaining 1/2 teaspoon salt) and pepper. Brown (in two batches so not to crowd) the chicken pieces for a minute or two on each side. They should be almost cooked through. Remove each batch when finished to a small bowl and cover. Add the sausage pieces and brown well, stirring often to evenly brown. Remove the cooked sausage to a small bowl.
- Add the 1 tablespoon of butter and heat pan over high heat. Brown the mushroom slices, turning to brown both sides. Remove to a small plate. Add the chopped sun dried tomato and stir over medium heat. With sun dried tomatoes still in the skillet, pour in the white wine to deglaze the skillet, stirring to get the bits of crispy pieces off the bottom of the skillet. Add the onion and garlic, basil, parsley, and cooked sausage back into the skillet. Simmer over low heat for 5-8 minutes.
- Start the water for the pasta over high heat in a stockpot or large saucepan.
- Add the cooked chicken pieces into the skillet and continue to simmer sauce over low heat. Add the artichoke heart pieces and the remaining 3 tablespoons butter. Add the cooked mushrooms, if using. Simmer for 8-10 minutes more.
- Cook the pasta per package directions. Before draining, reserve 1/8 cup pasta water from your gluten free pasta. Add the pasta water to you sauce and the heavy cream also. Stir the sauce into your cooked and drained pasta, and serve immediately. Pass a bowl of freshly grated parmesan or asiago.
