Creamy Mediterranean Pasta

Life has been pretty insane the past few months, hence, why there have been no blog posts. I will post on soon though that describes the reason for the level of insanity :)

This recipe feeds a CROWD, however you can definitely cut back on everything to make for 2. This was really delicious. I got my inspiration for it from a dish at Rosa's in Pismo Beach called California Pasta. Although I think they have more of a creamy pesto sauce, this one was really delicious for just winging the recipe. It is a MUST try!

1 Rotisserie chicken

3 cans quartered artichoke hearts

2 small jars of julienne sun dried tomatoes

1 jar of sliced kalamata olives

1 pint baby bella mushrooms, chopped

2 tablespoons red onion, chopped

5 cloves garlic, minced

1 1/2 lbs spiral pasta (or your favorite shape)

1/2 pint heavy cream

1/2 cup chicken stock + 3 tablespoons

1 tablespoon corn starch

1/2 tablespoon olive oil

salt and pepper

Directions:

• Shred chicken into small pieces, set aside
• In a large pan, add olive oil and onion and let saute about 5 minutes
• Add mushrooms and saute about 5 more minutes
• Add garlic and chicken stock, then mix 2 tablespoons chicken stock to 1 tablespoon corn starch and add to the pan, this will help thicken the sauce
• Then add the cream and stir, let cook about 5 minutes and season with salt and pepper
• Once the sauce slightly thickens, add the artichokes, chicken, tomatoes, and olives
• Stir and let cook and get warm about 10 minutes
• Cook and drain pasta according to instructions
• Then mix pasta and sauce in a large bowl and serve!!