Roast Chicken Artichoke Pasta

Warning: This first part has nothing to do with food :)

This week I have been very annoyed with college student drivers or possibly just drivers in general, but I have noticed the road rage more acutely since school began. In the last three days I have been tailgated, had brights flashed at me (in the middle of the day, come on people! The only reason I noticed was because I happened to be glancing in the rear view mirror at the time!), and had someone following me turn on his left hand blinker, possibly in an effort to tell me to get over, because I don't think he was going to pass me in the suicide lane - all while I was SPEEDING and had no option to get over because I was PASSING other cars. Ugh

*end rant


We had tons of leftovers from when we had roast chicken so what better use for those leftovers than a roast chicken artichoke pasta? Answer: there is no better use. So, that is what I cooked up for dinner last night.

I sauted me some garlic (I think it got a little over cooked during the photo shoot, curse artistic licence).

Then I boiled and drained my noodles (this could also have been the cause for the overcooking of the garlic, sometimes I forget how long noodles can take to cook). Then in a step that isn't shown because EC was working on his homework and I felt bad bothering him so often to take photos, I added all sorts of good things, cheese, mayo, lemon juice, yum.

The finished product was pretty good. EC thought it was pretty tasty, which is good, because I made enough to feed everyone I have ever known or will ever meet, so he will be eating this as leftovers for a while. I thought it was a little too "zingy" and next time will omit some of the lemon juice and use actual mayo instead of miracle whip, in an effort to control the zing.

Roast Chicken Artichoke Pasta (from jenyu.net/)

1 lb roast chicken, chopped
24 oz. artichoke hearts, cooked, drained, quartered
1 lb. penne, cooked and drained3 tbsp olive oil
8 cloves garlic, minced or crushed
2 cups Parmesan, grated (to taste)
1.5 cups, mayonnaise (to taste)
1/2 cup lemon juice (to taste)
1/2 cup fresh parsley, chopped

In a large sauté pan heat olive oil on high flame. Add garlic and sauté until fragrant. Add the drained penne and sauté for a few minutes. When the pasta is well-coated, toss in the chicken and artichokes and stir until thoroughly heated. Remove pot from heat. Toss in the Parmesan, mayonnaise, lemon juice, and parsley. Stir well and serve hot.