I knew the moment I came across this recipe in my Ready, Set, Eat! cookbook from Gooseberry Patch that I was going to cook it as part of the "In the Kitchen" series with the Real Farmwives of America. I mean everything about it sounded yummy and delicious (and did I mention super fast and HEALTHY!) and as I predicted it was a big hit in our household as I'm sure it's fast on its way to becoming a family favorite. And while Big D is not a big fan of chicken, even he (a somewhat and sometime picky eater) gave it the thumbs up!

Chicken & Artichoke Pasta
Ingredients:
4 cloves of garlic, minced
1/4 cup olive oil
1 cup asparagus, sliced
4 cups bowtie pasta, cooked
1 bunch fresh basil, chopped
1 cup sun-dried tomatoes in oil
1 cup deli roasted chicken, chopped (got a couple leftover chicken breasts?)
1 cup canned artichokes, chopped
Salt and pepper to taste
Garnish with shredded Parmesan cheese
(Serves 4)

Saute garlic in oil over medium heat. Add asparagus, cook until crisp-tender.

Fold in remaining ingredients (I may've forgot to add my basil ... ), except salt, pepper and cheese. Mix it up and heat through! Sprinkle with salt and pepper, garnish with cheese. Dinner is served!