1 box of pasta (any shape you like!)
1 lb. boneless, skinless chicken breasts, cut into pieces
2 tablespoons olive oil plus more for cooking
Spices such as salt, pepper, garlic, paprika to season chicken
2 tablespoons earth balance buttery spread (non dairy)
2 tablespoons flour
2 cups soy milk (original not flavored) (almond milk can also be used)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/4 tsp cayenne pepper
12 oz. artichoke hearts (marinated from a jar)
Cook pasta in salted boiling water until al dente. Once cooked, remove from water and set aside. Combine oil and spices for chicken in a large ziplock bag. Add chicken pieces to bag and let it marinate. Heat up a pan and cook chicken until no longer pink and cooked through. Once chicken is cooked, remove from pan and set aside. Heat up earth balance in a large pot until melted. Add the flour and whisk together until smooth and combined. Add the milk and whisk together until smooth and combined. Continue to whisk together until thickened. Season with salt, pepper, garlic and cayenne. Drain the artichokes and add to the sauce and whisk together with sauce. Add the cooked chicken pieces to the sauce and combine well. Turn off heat and add the pasta into the sauce. Mix together and serve with freshly chopped basil and red pepper flakes. (optional, for those that like it spicy!) You can also combine the mixture in a baking dish, to with french fried onions and bake on 350 for 10 minutes until crispy.
*Tips&Tricks: If you do not like artichokes, you can replace them with wilted spinach, sauteed mushrooms and onions, roasted red peppers fro a jar, pesto sauce or simply stick with pasta.