With the soon-to-be-in-full-swing-outdoor-cooking-season approaching I have been trying to thin out the freezer of items stored to last thru the Winter. Namely grilled/smoked meats. So last night's dinner was to have a 1/2 of a smoked chicken as an ingredient. After pondering what to make while sipping on a glass of merlot, it all came to me!
It was excellent and I was told to put this meal on a regularly scheduled basis.
The pasta was started, meanwhile, in a lg. pan with a bit of EVOO, some sliced red onion and garlic were set to saute for a bit. Next a can of tomatoes, chicken broth, and S&P were added and left to mingle and simmer. After this liquidy concoction thickened up, artichoke hearts, sunflower seeds, basil, salt-cured black olives, and green olives were added and simmered for 10 more minutes. The pasta was al dente, drained, added to the sauce, and heated thru. Time to fill the wine glasses and dish it up! Oh yes this is a keeper! Grab a bowl!
Mangia!
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