This dish was created out of necessity! I had a lot of a little bit. A little bit of broccoli, a little bit of peppers, a little bit of chicken breasts, a small bag of pasta…you get my point. This is such a quick meal to whip up and its full of nutritious veggies and chicken. Not to mention it tastes awesome from the artichoke and asiago sauce. It got both of my son’s approval!!
Whenever I make pasta dishes I always set aside 1 cup of ingredients for myself and mix the ingredients into my brown rice pasta. This allows me to make a meal for all of us while addressing my food allergy. I like using Rizopia brand, found in most grocery stores.
In this dish I used penne lice, which is the smooth version of this pasta, but you could use bowtie or rigatoni. In a pinch, any pasta will do, but don’t tell Italians you used just used “any old pasta” kicking around! Why not? Rules of pasta article explains why not, plus some extra important pasta cooking details.
I had on hand artichoke asiago dip which would be my sauce. I didn’t feel like having a red sauce and I have to be careful not to use too much cream since I’m also lactose intolerant. So this is a perfect dish to make!
If you don’t have a pre-made store bought artichoke asiago dip on hand you could can quickly whip it up following my recipe for this simple dip.