Roast the chicken. Not your hand.

March 9, 2011

IceboxIsaac here for the big finale.

I write this with an aching hand. The stabbing pain comes from the steaming grease that protruded from the pan while frying the chicken. It bubbled right from the surface onto my thumb and pointer finger. But here’s the deal. It’s worth it. This chicken pasta dish is AMAZING.

My mother is hardcore Italian. 100%. She comes from a long line of thorough-bred Italian chefs and cooks. So for me, pasta is tradition. Any kind of sauce is tradition. But this recipe is a little different.With the mayonnaise and the lemon juice, the sauce is creamy, zingy, and delicious. My entire family divulged themselves upon this dish…and I ended up making so much we brought some to my grandpa…and there is still a huge white bowl of it in the fridge!

Roast Chicken Artichoke Pasta


  • 1 lb roast chicken, chopped
  • 24 oz. artichoke hearts, cooked, drained, quartered
  • 1 lb penne pasta, cooked and drained
  • 3 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


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

Whereas this is the final post for my brethren, I get to stick around for another trimester (maniacal laughter ensues). So this will not be the last you will hear from me. Until next time, recipe minions.

IceboxIsaac signing out.


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