|½ lb||Dry Pasta|
|¼ cup||Olive Oil|
|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|
In a large pot of salted water, cook pasta. Drain and set aside.
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. Cover and cook until meatballs are heated through, 10-15 minutes. Add cooked pasta, herbs, salt and pepper.
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.