Artichoke & Parmesan Chicken Meatball Pasta

Prep Time 15 min
Cook Time 15 min
Servings 4


  • ½ lb Dry Pasta

  • ¼ cup Olive Oil

  • 2 Tbsps Butter

  • ½ Purple Onion, sliced

  • 3 gloves Garlic, thinly sliced

  • 1 box frozen Artichoke Hearts, thawed and quartered

  • ½ Lemon, thinly sliced with rind

  • ½ cup Kalamata olives, pitted and halved

  • 3 cups Chicken Stock

  • 1 bag {Foster Farms Parmesan Chicken Meatballs}

  • ½ Tbsp Fresh Herbs, chopped

  • Salt and pepper to taste

  • Grated Parmesan Cheese


  • 1. In a large pot of salted water, cook pasta. Drain and set aside.

    2. In a medium pot add olive oil and butter. Sauté, onion and garlic until translucent. Add artichokes, lemon, olives and stock. Bring to a boil. Add meatballs and reduce heat to a simmer.

    3. Cover and cook until meatballs are heated through, 10-15 minutes. Add cooked pasta, herbs, salt and pepper.

    4. Divide into pasta bowls. Top with parmesan cheese.

    GF Option: Use Gluten Free Pasta

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.