Sunday Night Dinner - Chicken, Mushroom and Artichoke Heart Pasta

Brent came home from a grocery run with a large jar of marinated artichoke hearts, and I really only needed a small jar for appies I'm prepping for our annual Christmas party. I wasn't exactly sure what I wanted to do with the extras, and then realized I had chicken and mushrooms in the fridge. Thrown together with a hard, yet creamy, cheese a friend had brought over last weekend - I really wish I remembered what it was called - and a box of pasta, and we had a fantastic Sunday night dinner.

Chicken, Mushroom and Artichoke Heart Pasta

- 1 box (450g) pasta (fusilli, penne, rotini etc.)

- 2 chicken breasts, cut into 1 inch cubes

- 12 - 15 cremini mushrooms, sliced

- 1 shallot, sliced

- 1 small jar marinated artichoke hearts, drained and chopped

- 1/2 - 3/4 cup grated hard cheese 

- olive oil and butter

In a large pot of boiling salted water, cook pasta according to directions. Save 1/2 cup of pasta water, drain and set aside. 

Meanwhile, in saucepan heat 1-2 tsp olive oil over medium heat. Sprinkle chicken with salt and pepper. Saute chicken until browned and no longer pink inside, about 6-8 minutes. Transfer to plate. Add mushrooms and shallot to pan, along with a dab of butter (about 1 tbsp). Saute until no liquid remains in mushrooms, adding oil or butter if needed. Add artichoke hearts and heat through. Add pasta, cheese, and stir. Add any reserved pasta water if needed.