- 2 Tbsp olive oil, extra-virgin
- 3/4 pound(s) uncooked boneless skinless chicken breast(s), halves, cut into 1-inch chunks
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 1 medium uncooked onion(s), sliced
- 3 clove(s), medium garlic clove(s), minced
- 14 oz canned artichoke hearts without oil, drained, patted dry, and quartered
- 12 oz roasted red peppers (packed in water), jarred, drained, patted dry, and cut into strips
- 1/3 cup(s) white wine
- 1 cup(s) reduced-sodium chicken broth
- 6 cup(s) cooked penne
- 1/4 cup(s) grated Parmesan cheese, Romano variety
- 1/4 cup(s) fresh parsley, fresh, chopped
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add chicken and sprinkle with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Cook, turning occasionally, until lightly browned and just cooked through, 3–4 minutes. Transfer to a plate and set aside.
Heat the remaining 1 tablespoon oil in the same skillet over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until the onion begins to soften, about 2 minutes. Stir in the artichoke hearts and roasted peppers. Cook, stirring, about 1 minute. Add the wine and cook until the liquid is reduced by half, about 1 minute. Stir in the broth and bring to a simmer.
Add the pasta to the skillet and cook, tossing occasionally, until heated through and the liquid thickens slightly, about 2 minutes. Add the chicken and the remaining 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Cook until the chicken is heated through, about 1 minute. Remove from the heat, then stir in the cheese and parsley. Yields 1 1/2 cups per serving.
- Although slightly more expensive, they help save time. You’ll need about 3/4 pound dry penne to get 6 cups cooked.This speedy recipe calls for canned artichoke hearts and jarred roasted red peppers. Be sure to drain them well and, for best results, pat them dry with paper towels before using.