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Minted chicken & artichoke rotini

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Recipe Ingredients

  • salt and pepper
  • 2 tbsp olive oil
  • 450g chicken mince
  • 4 cloves garlic, chopped
  • 600g fresh, canned or marinated artichokes, roughly chopped
  • ½ cup fresh mint leaves, finely chopped
  • 430g rotini
  • 30g Parmesan cheese, grated

Recipe Directions

  1. Put water on to boil in a medium to large pot. Add 2 teaspoons of salt.
  2. ln a 30cm frying pan, heat 1 tablespoon of oil on medium-high. Add chicken, half of garlic and ¼ teaspoon each of salt and freshly ground black pepper. Cook for 4 to 5 minutes or until chicken is browned, stirring and breaking up chicken with a spoon. With a slotted spoon, transfer to a plate.
  3. ln the same pan, heat remaining oil on medium. Add artichokes, ¼ of the mint and remaining garlic. Cover and cook until the artichokes are tender, stirring occasionally.
  4. Meanwhile, add pasta to boiling water in pot. Cook for 1 minute less than minimum time on instructions, stirring occasionally. Reserve 1 cup of pasta cooking water. Drain pasta and return to pot.
  5. Add Parmesan, the reserved chicken, artichokes, ½ teaspoon of salt, ¼ teaspoon of freshly ground black pepper and remaining mint to pot. Cook on medium for 2 minutes or until pasta is al dente and coated, tossing. If mixture is dry, toss with additional cooking water.

Each serving: About 1 930kJ, 29g protein, 52g carbohydrate, 17g total fat (4g saturated), 14g fibre, 69mg cholesterol, 565mg sodium.

Each Serving:


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