Chicken and Artichoke Sauce with Pasta




1 can artichokes

1 small jar pimentos

3 c. chicken stock

1 package gelatin

1/2 tsp. salt

20 grinds pepper

2 cloves minced or smashed garlic

4 chicken breasts

1 tsp olive oil

1 package tinkyada spiral pasta

6 quarts water

1 roma tomato

1 oz. crumbled feta


Remove chicken from package, and put on a cutting board that is safe for use with chicken. Beat it with a mallet or a rolling pin until flat, but not too flat. I just like to do it to help make the chicken more tender.

Preheat grilling pan to medium high, brush with olive oil, and cook the chicken (I like to salt and pepper each side of the chicken).

Additionally I like to oil each side prior to putting on the hot pan. Allow to cook for about 6 minutes per side (assuming its not frozen!).

Meanwhile in a saucepan heat the stock and gelatin (I add the gelatin while the stock is cold), as it heats mince the garlic, add it, pepper, let the sauce boil down to about 1 1/2 cups (can be more).

Finally puree the artichokes and pimentos (just use the juices that come with the cans). Add to the sauce, let cook for about another 10 minutes (you might need to add some water, you want about 2 c. of finished sauce).

Boil the pasta for 16 minutes, drain.

Cut the chicken into pieces, (I cube it), put on top of pasta, Dice the tomato, put on top, as well as crumble some feta cheese as well. Finally add the sauce and enjoy.