Penne With Chicken and Artichokes Recipe #210562
You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters
by cookiedog
40 min | 20 min prep
SERVES 6
- 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
- Cook the pasta in boiling salted water according to the package directions.
- 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.
- 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.
- Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
- 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.
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5 stars