This Winter Pasta is a hearty and delicious pasta dinner recipe filled with all kinds of flavorful ingredients.
Sometimes you just want to make a pasta that is full of all the good things. This winter pasta is that kind of pasta. If you’re a pasta purist who only likes things like simple baked pasta or spaghetti, then you may not like this recipe. There are things like artichoke hearts, mushrooms and olives in this dish. But if that all sounds good to you, then you’ll probably love this pasta recipe. We tend to be more adventurous eaters at my house, and there isn’t much we don’t like. I love this pasta dish for all of its hearty components.
How to make Winter Pasta:
Heat a little bit of olive oil in a large skillet, and cook the chicken sprinkled with oregano until it’s no longer pink. Set the chicken aside.
Tip: Substitute 16 ounces of Italian sausage for the chicken, if you prefer.
Next comes the mushrooms! Sauté the mushrooms in butter, white wine and garlic powdered until they’re softened.
Purchase fresh pasta for this recipe for the best results. You can use dried pasta, if that’s all you have. Linguine is the type of pasta called for in this recipe. You can substitute fettuccine, or try using a shorter pasta like rigatoni, penne or rotini. Cook the pasta according to package instructions. Then drain the pasta, add it to your serving bowl and toss it with a little olive oil. Sprinkle the feta cheese on top.
Add in all of the other ingredients and toss. This pasta will have bacon, artichoke hearts, olives and pine nuts in it. If there’s anything you don’t like, leave it out. But this winter pasta is really good with everything in it, so give it a chance if you can!
How to cook bacon in the oven:
This recipe calls for cooked bacon. I always make my bacon in the oven because it’s so easy to do, and there is very little clean-up or mess involved. Preheat the oven to 400 degrees F. Line a baking sheet with foil. Lay the strips of bacon on the foil. Bake until the bacon is browned and crispy, 15 to 20 minutes. Time in the oven will depend on how thick your bacon is. Let the bacon cool and drain on a paper towel lined plate, and then chop it into smaller pieces.
That’s a spoonful of deliciousness right there! Lots of great flavor in every bite.
How to toast pine nuts:
To toast the pine nuts, heat a skillet to medium heat. Add the pine nuts to the pan and stir often until they begin to turn golden. Remove the pine nuts to a bowl or a paper towel to cool. Don’t take your eyes off the pan. Pine nuts can go from toasted to burned quickly if not watched!
- 2 tablespoons extra-virgin olive oil, divided
- 20 ounces boneless, skinless chicken breast, cut into cubes
- 2 teaspoons oregano
- 8 ounces sliced mushrooms
- 2 tablespoons butter,
- ¼ cup white wine
- ½ teaspoon garlic powder
- 16 ounces fresh linguine noodles
- 6 ounces crumbled feta cheese
- One 14-ounce can artichoke hearts, drained and sliced
- 4 slices, cooked and crumbled bacon
- One 3.8-ounce can sliced olives, drained
- ¼ cup pine nuts, toasted
- salt and freshly ground black pepper, to taste
- Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the chicken and oregano, and sauté until lightly browned and cooked through. Remove the cooked chicken from the skillet and set aside.
- In the same skillet, melt the butter and add the mushrooms, wine and garlic powder and heat over medium. Sauté until the mushrooms are softened.
- Cook the pasta according to package directions. Drain the pasta and place in a serving bowl. Toss with the remaining tablespoon of olive oil.
- Add the feta cheese, artichoke hearts, bacon, olives and pine nuts. Toss with the pasta, and season to taste with salt and pepper. Serve immediately.