Barilla® Chickpea Rotini

with Creamy Chicken Artichokes & Leeks

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Ingredients 4 Servings

Ingredients for 4 people

  • 1 box Barilla® Chickpea Rotini pasta 
  • 6 ounces chicken breast, sliced
  • 1 garlic clove, minced
  • 4 tablespoons extra virgin olive oil, divided
  • 1 leek, sliced thin
  • 1 14-ounce can artichoke hearts, quartered
  • ½ cup vegetable broth
  • ½ cup dry white wine
  • 1 cup heavy cream
  • 1 tablespoon Italian parsley, chopped
  • 1 tablespoon roasted red peppers, (jarred), small dice
  • ¼ cup Parmigiano-Reggiano cheese, grated
  • Salt and black pepper to taste
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  • Marinate chicken breast in 1 tablespoon of olive oil and garlic for 30 minutes to overnight.
  • Bring a large pot of water to a boil, cook pasta according to package directions.
  • Meanwhile in a skillet sauté chicken on both sides for 6-7 minutes or until thoroughly cooked.  Remove chicken and set aside. 
  • Sauté leek with remaining olive oil in the same pan over low heat until translucent, about 4-5 minutes. Add artichokes, turn up heat and cook until light brown, about 5 minutes.  Add wine, reduce to half, add broth and reduce by half again, season with salt and pepper.  
  • Stir in cream and simmer. Slice chicken and add to the sauce.
  • Drain pasta, toss with sauce over high heat.  Remove from the heat, add cheese and garnish with parsley and roasted red peppers.
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