Penne With Chicken and Artichokes

Ingredients

• 1 lb dry penne pasta
• 3 tablespoons olive oil
• 1 tablespoon garlic, chopped
• 6 boneless skinless chicken breast halves (about 1 1/2 pounds total)
• 1 cup dry white wine or chicken broth

• 2 (14 ounce) cans artichoke hearts, quartered, drained
• 1 cup sun-dried tomato packed in oil, jullinne
• 1 bunch green onion, white and pale green parts only, chopped
• 1 tablespoon lemon zest
• 1 cup fresh parmesan cheese, grated plus extra for serving or asiago cheese, plus extra for serving
• salt & freshly ground black pepper
• 1/2 cup fresh basil leaf, cut into thin strips

Directions

1. 1

   Cook the pasta in boiling salted water according to the package directions.

2. 2

   While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.

3. 3

   Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.

4. 4

   Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.

5. 5

   Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.