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Penne with chicken, artichokes, and peppers

7
Points®
Total Time
27 min
Prep
16 min
Cook
11 min
Serves
6
Difficulty
Easy
This speedy recipe calls for canned artichoke hearts and jarred roasted red peppers for added convenience. Just be sure to drain them well and, for best results, pat them dry with paper towels before using. They complement the onions, garlic, and wine that create such a delicious sauce. If you don’t feel like slicing chicken breasts for this recipe, you should go ahead and buy some chicken tenders—bite-size pieces of skinless, boneless chicken breast. Although they're slightly more expensive, they actually help save time. Also, keep in mind that you’ll need about 3/4 pound (12 ounces) dry penne to get 6 cups cooked.

Ingredients

Olive oil

2 Tbsp, extra-virgin

Uncooked boneless skinless chicken breast

¾ pound(s), halves, cut into 1-inch chunks

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Onion

1 medium, sliced

Garlic

3 clove(s), minced

Canned artichoke hearts, drained

14 oz, drained, patted dry, and quartered

Roasted red peppers (packed in water)

12 oz, jarred, drained, patted dry, and cut into strips

White wine

⅓ cup(s)

Reduced sodium chicken broth

1 cup(s)

Cooked penne

6 cup(s)

Grated Parmesan cheese

¼ cup(s), Romano variety

Fresh parsley

¼ cup(s), fresh, chopped

Instructions

  1. 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.
  2. 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.
  3. 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.

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