Italian Chicken Pasta - Creative Foods by Chef Dave Dettman

Ingredients

• 16 oz chicken breasts (with skin and fat removed, cut into cubes)
• 8 oz rigatoni pasta
• 2 tbsp Italian Sausage Seasoning
• 14 1/2 oz diced tomatoes
• 8 oz tomato sauce
• 1 small onion (medium dice)
• 1 medium yellow bell pepper (cored, seeded and medium diced)
• 1 tsp italian herbs
• 2 oz red wine
• 2 cups chicken stock
• 14 oz artichoke hearts quarter (drain liquid off artichokes)
• 1 large fennel bulb (trim ferns off, cut into thin strips)
• 2 cloves garlic (minced)
• 2 tsp Extra Virgin Olive Oil
• 1 oz Parmesan cheese (grated)
• 4 tbsp fennel ferns (cut into small sprigs)