ARTICHOKE ANTIPASTO PASTA RECIPES

Name: Chicken, Spinach, and Artichoke Pasta
Prep time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 12 oz. rigatoni or pasta; 2 tbsp. extra-virgin olive oil; 2 cloves garlic, minced; 3 c. baby spinach; 1 (15-oz.) can artichoke hearts, quartered; 1 lb. boneless skinless chicken breasts; Kosher salt; Freshly ground black pepper; 3 tbsp. butter; 2 tbsp. all-purpose flour; 1/2 c. low-sodium chicken broth; 1/2 c. milk; 1 c. shredded mozzarella; 1/4 c. freshly grated Parmesan, plus more for garnish

CHICKEN, SPINACH, AND ARTICHOKE PASTA = HEAVEN - DE…

Chicken, Spinach, and Artichoke Pasta = Heaven - De… image

Love chicken artichoke recipes? This Chicken, Spinach, and Artichoke Rigatoni from Delish.com is insane.

Provided by DELISH.COM

Categories easy chicken dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

12 oz. rigatoni or pasta
2 tbsp. extra-virgin olive oil
2 cloves garlic, minced
3 c. baby spinach
1 (15-oz.) can artichoke hearts, quartered
1 lb. boneless skinless chicken breasts
Kosher salt
Freshly ground black pepper
3 tbsp. butter
2 tbsp. all-purpose flour
1/2 c. low-sodium chicken broth
1/2 c. milk
1 c. shredded mozzarella
1/4 c. freshly grated Parmesan, plus more for garnish

Steps:

Serve with Parmesan.

ANTIPASTO SALAD II RECIPE | ALLRECIPES

Antipasto Salad II Recipe | Allrecipes image

After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party and everyone couldn't stop talking about it. The ratio of meat/cheese to veggies can be adjusted to taste.

Provided by Katie Greco

Categories Salad Recipes

Total Time 30 minutes

Prep Time 30 minutes

Yield 10 servings

Number Of Ingredients 13

Ingredients

8 ounces Genoa salami, cut into bite-size pieces
8 ounces sopressata or other hard salami, cut into bite-size pieces
8 ounces sharp provolone cheese, cut into bite-size pieces
8 ounces fresh mozzarella cheese, cut into bite-size pieces
2 large tomatoes, cut into bite-size pieces
1 (14 ounce) can artichokes, drained and cut into bite-size pieces
½ (12 ounce) jar roasted red peppers, drained and sliced
½ cup pitted and coarsely chopped Kalamata olives
¼ cup pitted and chopped green olives
1 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
freshly-ground black pepper, to taste
¼ cup shredded fresh basil leaves

Steps:

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts : Calories 383.1 calories, CarbohydrateContent 7.9 g, CholesterolContent 73.8 mg, FatContent 29.1 g, FiberContent 1.6 g, ProteinContent 21.7 g, SaturatedFatContent 12.7 g, SodiumContent 1783.5 mg, SugarContent 1.6 g

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