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Penne With Chicken and Artichokes




Source of Recipe


recipezaar.com


Recipe Introduction


6 servings


List of 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 tomatoes packed in oil, jullinne
1 bunch green onions, 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 leaves, cut into thin strips


Recipe



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.