Preheat oven to 375 degrees. Line a baking tray with parchment paper. Place the artichoke hearts & drizzle w/olive oil. Season with sea salt & black pepper. Bake for 30 minutes.
Place a skillet over medium heat & add the olive oil. Once it heats add garlic & red pepper flakes. Let it cook for about 30 seconds.
Add the onion & cook for about 2 minutes. Then add the diced tomatoes, sea salt, black pepper, & Italian seasoning.
I like to cut down the tomato chunks for a smoother sauce. This dough cutter is the perfect fast short cut & less clean up than putting it through a food processor or blender.
Stir the sauce and add in the sweet potato noodles.
Toss to combine & place a lid on the skillet. Cook for another 3 minutes.
Uncover & toss the noodles again & continue to cook for another 5 minutes. You may have to cook them longer depending on how soft you want the noodles.
Add fresh basil.
Add in the chicken & toss to combine everything.
Remove the roasted artichokes from the oven.
Plate the sweet potato noodles & top with roasted artichokes. Garnish with freshly chopped parsley. Enjoy!
- 1.0 Can of quartered artichoke hearts
- 1.0c Chicken breast, Cooked boneless skinless, cubed
- 1.0Tbsp Olive oil
- 2.0 Garlic cloves, minced
- Red Pepper Flakes
- 1/2c Onion
- 1.0 14.5 oz can diced tomatoes
- Italian seasoning
- Black pepper
- Sea salt
- Fresh basil
- 1.0 Medium sweet potato
- Parsley, fresh & chopped to garnish