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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken and Artichoke Penne Recipe

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This recipe for Chicken and Artichoke Penne is from A Special "Brand" of Cooking II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. plus 1 1/4 tsp. salt, divided
1/2 lb. penne pasta
1 lb. chicken breast tenders
1 1/4 tsp. black pepper, divided
3 T. olive oil
1 pt. cherry tomatoes
1 (9-oz.) pkg. frozen artichoke hearts, thawed
1 (6-oz.) pkg. fresh baby spinach
1 c. freshly grated Parmesan cheese
Directions:
Directions:
Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 c. salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes or until al dente. Drain, reserving 1 cup pasta water. Sprinkle chicken with 1 tsp. each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until golden. Remove chicken from skillet, cover and set aside. Add tomatoes to skillet; cook, stirring often, 4 minutes. Stir in artichokes, 1/4 tsp. each salt and pepper, and 1/2 cup reserved pasta water. Reduce heat to medium, and cook, stirring often, 3 minutes or until tomatoes burst. Stir pasta, spinach, and 3/4 c. cheese into tomato mixture. Add up to 1/2 c. remaining pasta water, stirring constantly, until thin sauce forms. Chop chicken; toss with pasta mixture. Top with remaining cheese.

 

 

 

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