1 can (14 oz) quartered artichoke hearts, drained
1/4 C of The Olive Bin's Cilantro & Roasted Onion Olive Oil
2 large boneless, skinless chicken breasts, cut into 1-in chunks
1/2 tsp + 1/2 tsp salt
1/8 tsp + 1/8 tsp black pepper
4 cloves garlic, minced
2 C chicken broth
3/4 C water
Pinch of crushed red pepper flakes
1/2 lb penne pasta, uncooked
2 T lemon juice
2 T drained capers
1 C cherry tomatoes, halved
1 C finely shredded Parmesan cheese
1/2 C lightly packed fresh basil leaves, chopped
One-Pan Mediterranean Chicken Pasta
Ingredients
Number Of Servings: 4
Directions
- Halve artichoke heart quarters; set aside.
- In large nonstick skillet, heat oil over medium heat. Season chicken with 1/2 tsp salt and 1/8 tsp black pepper; add to skillet. Cook and stir for 2 to 3 minutes or until golden brown yet slightly undercooked. Stir in garlic; cook for 30 seconds more.
- Add chicken broth, water, artichoke, red pepper flakes, and remaining salt and pepper to skillet. Bring mixture to a slight boil. Stir in pasta, making sure it's fully immersed in liquid. Cook mixture, covered, on medium heat until bubbly; simmer for 2 minutes less than package directions.
- Remove lid. Stir in lemon juice, capers, and tomatoes. Bring mixture to boiling; continue to boil for 2 to 3 minutes or until sauce is slightly reduced. Remove skillet from heat. Stir in Parmesan cheese and basil. Let stand for 2 to 3 minutes before serving.
Additional Info
Adapted from Hy-Vee "seasons" recipe
