From the Kitchen
Chicken & Artichoke Pasta by Greg Hankins, Prairie Wind Cedar Falls
1 (16-oz.) box pasta shells
2 tsp. Italian seasoning
1 T. oil 1 (12-oz.) jar marinated artichokes
1 (16-oz.) box mushrooms
1 (14.5-oz.) can chicken broth
4 chicken thighs 1 T. cornstarch
2 tsp. minced garlic
Cook the pasta shells according to the box directions.
Quarter the mushrooms.
Put the oil in a skillet and add the mushrooms and chicken thighs, skin side down.
Once browned, turn the chicken thighs.
Add the minced garlic and Italian seasoning and cook 2 minutes.
Drain the jar of marinated artichokes and reserve the artichokes.
Add the liquid from the artichokes and the can of chicken broth to the skillet.
Simmer all for 10 minutes. Thicken as needed with cornstarch mixed in ¼ cup cool water. Once thickened, fold in the artichokes.
Serve over the prepared pasta.
Optional: Re-hydrate ½ cup sun-dried tomatoes in ½ cup hot water; drain. Add to the chicken and artichokes before serving.
We would like to thank Greg for sharing his recipe and a bit about his time in the kitchen. “I love to cook, but I don’t bake,” he jokes.
To add some spice to this article, we asked Chef Matt of Table 1912 and Gilmore’s to prepare Greg’s dish, and he made a few simple swaps along the way. He substituted chicken breasts for thighs to keep the recipe lighter and used fresh tomatoes he had on hand. Because his artichokes weren’t marinated, he added a touch of salt for balance.
Chef Matt also tested a second variation using pesto instead of Italian seasoning (pictured above) and finished it with fresh Parmesan. Taste testers agreed, both versions were delicious. Matt's approach is a reminder that recipes are a starting point, not a finish line. Try your own twists, trust your taste, and have fun getting creative in the kitchen.
