My high school friend Pat shared a recipe of her mother-in-law's with me when she saw a Facebook post of my shopping cart from Trader Joe's loaded up with lots of good food including several packages of their frozen artichoke hearts. I made the pasta earlier in the week and we loved it, but the second time I made it, I added grilled chicken. (Pat said her mother-in-law must be spinning in her grave! But what the heck is wrong with grilled chicken??)
The oohs and aaahhs just kept coming, so I guess this will become a staple in my household! I actually split the dish, omitted the cheese to keep it allergy friendly for my boys who are allergic to dairy. I also substituted black olives in their plate because the jar of kalamata olives listed lactic acid and I was unsure if it was derived from vegetable sources or dairy so we decided to err on the side of caution.
When Pat gave me this recipe, she didn't give amounts of ingredients, I just threw in what I thought looked and tasted good. I tried to adjust the amounts to something measurable, but you may want to adjust to your own taste! This made approximately 6 hearty servings and I accompanied this with a garden salad.