Ingredients
Serves: 4
Marinade:
1½ lbs. boneless, skinless chicken thighs, cut into bite-sized pieces*
2 garlic cloves, thinly sliced
2-3 tbsp. marinade from artichoke hearts
4 sprigs of fresh oregano, leaves stripped
olive oil
red wine vinegar
Bake:
1 lb. whole wheat fusili pasta
1 red onion, thinly sliced
1 pint grape or cherry tomatoes, whole
½ c. marinated artichoke hearts, roughly chopped
½ c. white beans, rinsed + drained (I use northern white beans)
½ c. Kalamata olives, roughly chopped
1/3 c. parsley and basil leaves, roughly chopped
2-3 handfuls of part-skim shredded mozzarella cheese
salt + pepper
Garnish:
parsley + basil leaves
*You can substitute with chicken breast (just keep an eye on it so it doesn't overcook).
Preparation
