Briney Pasta

Ingredients: 

• Arugula 

• 2-3 tablespoons Capers

• 1 hefty spoonful Marinated Sun dried tomatoes

• ½ cup Artichoke hearts (either marinated or fresh or in a can, all okay)

• ½ bunch Asparagus (can sub in other veggies! Zucchini is a good one)

• 1 Chicken breast cut into ½” slices (can sub in vegan protein or leave out entirely!!)

• 3-4 tablespoons Olive oil divided 

• 3-4 Garlic cloves (or more! Go crazy!!) 

• Pasta (I opted for Banza chickpea pasta)

• Red pepper flakes

• Salt

• Pepper

• Garlic gran 

• Onion gran

• Dried basil 

Instructions: 

1. In a pan over medium heat put a good glug of olive oil, capers and garlic for around 3 minutes until it becomes fragrant

2. Add artichoke hearts and sun dried tomatoes for another 3 minutes

3. Add asparagus and a generous sifting of each spice to pan and let cook while you…..

4. Boil water and make pasta per directions. 

5. In a separate pan heat 1 tablespoon of oil and add chicken and a light sifting of each spice until chicken is cooked through. This should take around the same amount of time as the pasta. 

6. When pasta and chicken are finished add to pan with other ingredients and mix well 

7. Add a handful of arugula to individual bowls so it doesnt over wilt and fold into pasta mixture