Strands of fusilli pasta are deliciously intertwined with plump green peas, smoky shredded chicken, artichoke, fresh oregano & tangy pops of sun-dried tomato. All these ingredients are brought together with a coating of creamy basil pesto. Garnished with crumblings of feta. This recipe proves that Italians really have a talent for creating beautiful dishes out of a few high-quality ingredients, Chef!
Smoked Chicken & Artichoke Pasta
Smoked Chicken & Artichoke Pasta
with sun-dried tomatoes & creamy pesto
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Artichoke Quarters
- Creamy Pesto
- Danish-style Feta
- Fresh Oregano
- Fusili Pasta
- Peas
- Smoked Chicken Breast/s
- Smoked Chicken Breasts
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
JUST BEFORE SERVING
Using two forks, roughly shred the chicken. In a salad bowl, combine the pasta, Peas, artichokes, sun-dried tomatoes, ½ the oregano, creamy pesto, the chicken and seasoning.
LIGHT BUT LOVELY DINNER
Bowl up the loaded salad and crumble over the feta. Garnish with the remaining oregano. Dig in, Chef!
Fusili Pasta - 100g
Peas - 50g
Smoked Chicken Breast/s - 1
Artichoke Quarters - 30g
Sun-dried Tomatoes - 20g
Creamy Pesto - 100ml
Danish-style Feta - 30g
Fresh Oregano - 3g
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
JUST BEFORE SERVING
Using two forks, roughly shred the chicken. In a salad bowl, combine the pasta, Peas, artichokes, sun-dried tomatoes, ½ the oregano, creamy pesto, the chicken and seasoning.
LIGHT BUT LOVELY DINNER
Bowl up the loaded salad and crumble over the feta. Garnish with the remaining oregano. Dig in, Chef!
Fusili Pasta - 200g
Peas - 100g
Smoked Chicken Breast/s - 2
Artichoke Quarters - 60g
Sun-dried Tomatoes - 40g
Creamy Pesto - 200ml
Danish-style Feta - 60g
Fresh Oregano - 5g
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
JUST BEFORE SERVING
Using two forks, roughly shred the chicken. In a salad bowl, combine the pasta, Peas, artichokes, sun-dried tomatoes, ½ the oregano, creamy pesto, the chicken and seasoning.
LIGHT BUT LOVELY DINNER
Bowl up the loaded salad and crumble over the feta. Garnish with the remaining oregano. Dig in, Chef!
Fusili Pasta - 300g
Peas - 150g
Smoked Chicken Breasts - 3
Artichoke Quarters - 90g
Sun-dried Tomatoes - 60g
Creamy Pesto - 300ml
Danish-style Feta - 90g
Fresh Oregano - 8g
AL DENTE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
PLUMP Peas
Boil the kettle. Submerge the Peas in boiling water until plump, 2-3 minutes. Drain and set aside.
JUST BEFORE SERVING
Using two forks, roughly shred the chicken. In a salad bowl, combine the pasta, Peas, artichokes, sun-dried tomatoes, ½ the oregano, creamy pesto, the chicken and seasoning.
LIGHT BUT LOVELY DINNER
Bowl up the loaded salad and crumble over the feta. Garnish with the remaining oregano. Dig in, Chef!
Fusili Pasta - 400g
Peas - 200g
Smoked Chicken Breasts - 4
Artichoke Quarters - 120g
Sun-dried Tomatoes - 80g
Creamy Pesto - 400ml
Danish-style Feta - 120g
Fresh Oregano - 10g
Frequently Asked Questions
What is the preparation time for Smoked Chicken & Artichoke Pasta?
The preparation time for Smoked Chicken & Artichoke Pasta with sun-dried tomatoes & creamy pesto is between 15 and 20 minutes.
What is the total time required to make Smoked Chicken & Artichoke Pasta with sun-dried tomatoes & creamy pesto?
The total time required to make Smoked Chicken & Artichoke Pasta with sun-dried tomatoes & creamy pesto is between 20 and 25 minutes.
How many servings does Smoked Chicken & Artichoke Pasta provide?
4 servings
What are the main ingredients in Smoked Chicken & Artichoke Pasta?
Artichoke Quarters, Creamy Pesto, Danish-style Feta, Fresh Oregano, Fusili Pasta, Peas, Smoked Chicken Breast/s, Smoked Chicken Breasts, Sun-Dried Tomatoes
What is the nutritional information of Smoked Chicken & Artichoke Pasta?
Calories: 1292, Carbs: 107 grams, Fat: grams, Protein: 42.1 grams, Sugar: 17.9 grams, Salt: 2218 grams
How do I prepare Smoked Chicken & Artichoke Pasta?
LIGHT BUT LOVELY DINNER: Bowl up the loaded salad and crumble over the feta. Garnish with the remaining oregano. Dig in, Chef! JUST BEFORE SERVING: Using two forks, roughly shred the chicken. In a salad bowl, combine the pasta, peas, artichokes, sun-dried tomatoes, ½ the oregano, creamy pesto, the chicken and seasoning. PLUMP PEAS: Boil the kettle. Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside. AL DENTE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Smoked Chicken & Artichoke Pasta?
Artichoke Quarters, Creamy Pesto, Danish-style Feta, Fresh Oregano, Fusili Pasta, Peas, Smoked Chicken Breast/s, Smoked Chicken Breasts, Sun-Dried Tomatoes
How many calories does Smoked Chicken & Artichoke Pasta have?
1292 calories
How much fat content does Smoked Chicken & Artichoke Pasta have?
grams
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