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Antipasto Pasta

Source of Recipe


From "Celebrate the Rain"






List of Ingredients



• 1/2 cup coarsely chopped sun-dried tomatoes packed in oil, drained
  
• 2 small shallots, peeled and quartered
  
• 2 cloves garlic, peeled and halved
  
• 3 Tbsp balsamic vinegar
  
• 1 Tbsp fresh thyme leaves (or 1 tsp dried thyme)
  
• 1 Tbsp fresh basil leaves (or 1 tsp dried basil)
  
• Salt and freshly ground black pepper to taste
  
• 1/2 cup extra-virgin olive oil
  
• 1 cup cleaned and chopped cremini or button mushrooms
  
• 1/2 cup coarsely chopped, pitted brine-cured black olives
  
• 1/2 cup chopped artichoke hearts
  
• 12 ounces dry penne pasta
  
• 1-1/2 cups diced, cooked chicken breast
  
• 1-1/2 cups seeded, chopped tomatoes
  
• 1 cup diced fresh mozzarella (optional)
  






Instructions



1. Puree sun-dried tomatoes, shallots, garlic, vinegar, thyme and basil in a food processor. Season with salt and pepper. With the blade running, slowly add oil and process until smooth.
   
   
2. Pour the dressing into a large bowl. Stir in mushrooms, olives and artichoke hearts. Set aside to marinate 30 minutes.
   
   
3. Bring a large pot of salted water to boil and cook the penne according to package directions. Drain the pasta in a colander and rinse briefly to cool. Drain again and add to the marinated vegetables. Add chicken, tomatoes and mozzarella, and toss to evenly mix.
   
   Makes 6 to 8 servings.