Chicken Penne with Artichoke & Red Peppers2 Tbsp olive oil, extra-virgin
3/4 pound(s) uncooked boneless, skinless chicken breast, halves, cut into 1-inch chunks
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
1 medium onion(s), sliced
3 clove(s) garlic clove(s), minced
14 oz canned artichoke hearts, without oil, drained, patted dry, and quartered
12 oz roasted red peppers, 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) parsley, fresh, chopped
Instructions
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.
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