Tomato Artichoke Rotini Recipes

MEDITERRANEAN BAKED CHICKEN

Mediterranean Baked Chicken image

A great casserole with sun-dried tomatoes and artichoke hearts. Easy to prepare in your oven. Goes nicely with a loaf of Italian bread and a glass of wine.

Provided by PalatablePastime

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 ounces uncooked rotini pasta (about 2 cups)
1/4 cup butter
3 large shallots, minced
1/4 cup all-purpose flour
1 (14 1/2 ounce) can chicken broth
3 cups sliced fresh mushrooms
4 ounces shredded swiss cheese
3 cups chopped cooked chicken
1 (6 ounce) jar marinated artichoke hearts, drained
1/2 cup sun-dried tomato packed in oil, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley

Steps:

Preheat oven to 375F.
Lightly butter a 2-quart casserole dish and set aside.
Cook rotini according to package directions and drain.
Cook shallots in butter in skillet for 1 minute, then add the flour, stirring to mix.
Whisk in the chicken broth gradually.
Add the mushrooms and bring to a boil.
Cook, stirring, until the mixture thickens, 3-4 minutes.
Remove from heat and add the cheese, stirring until the cheese melts and mixes in.
Stir in the cooked rotini, chicken, artichoke hearts, tomatoes, and parsley.
Pour the mixture into the casserole dish and bake for 25-30 minutes or until hot and bubbly.
Serve garnished with more chopped parsley if you like.

Nutrition Facts : Calories 443.2, Fat 20, SaturatedFat 9.9, Cholesterol 90.2, Sodium 428.9, Carbohydrate 35, Fiber 4.4, Sugar 2.2, Protein 31.1

SUMMER PASTA SALAD II

Summer Pasta Salad II image

This is the pasta salad that my mom makes. It's even better the day after.

Provided by MENTHA

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 45m

Yield 10

Number Of Ingredients 16

Ingredients

1 pound rotini/corkscrew pasta
1 red bell pepper, chopped
1 small zucchini, sliced
1 small red onion, chopped
1 (2 ounce) can sliced black olives
1 (6 ounce) can artichoke hearts, drained
¼ cup chopped fresh broccoli
½ pound salami, cut into strips
½ pound pepperoni, each piece cut into 4
½ pound mozzarella cheese, cut into strips
2 cups Italian-style salad dressing, divided
¼ cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 clove garlic, chopped
salt and pepper to taste
1 tomato, quartered

Steps:

Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water.
In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve.
When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges

Nutrition Facts : Calories 504.7 calories, Carbohydrate 24.9 g, Cholesterol 62.8 mg, Fat 36.3 g, Fiber 2.2 g, Protein 20.7 g, SaturatedFat 10.8 g, Sodium 1900.5 mg, Sugar 5.5 g

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