Ingredients
-
500 g dry pasta
-
2 1/2 tablespoons oil
-
2 cloves garlic, crushed
-
150 ml chicken stock
-
4 whole artichokes, quartered (I use the ones canned in brine and rinse them)
-
2 ripe tomatoes
-
1/2 cup toasted pine nuts (, I cook them in a dry pan over a low heat shaking them until they're golden)
-
salt and pepper
-
1 dash Tabasco sauce
-
600 g smoked chicken (I have used turkey or ham too)
-
1 leek, white part only
Instructions
- Cook the pasta following the directions, drain and keep warm.
- Wash the leek well and slice thinly.
- Heat the oil in a large pan, add the leek and garlic and cook over a medium heat stirring occasionally for about 10 minutes.
- Add the chicken, stock, artichokes and tomatoes and cook uncovered for about 5 minutes or until the chicken is heated through thoroughly.
- Stir in the pine nuts and season to taste.
- Toss through the pasta to combine and serve.