| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| 12 | Ounce | Penne Pasta |
| 2 | Tablespoon | Olive Oil |
| 1 1⁄2 | Pound | Chicken Breasts (cut into bite-sized pieces) |
| 8 | Clove | Garlic (minced) |
| 1⁄2 | Cup | White Wine |
| 1 | Teaspoon | Salt (plus 1 tablespoon) |
| 1⁄2 | Teaspoon | Black Pepper |
| 1 | Teaspoon | Garlic Powder |
| 1 | Tablespoon | Flour |
| 2 | Can | Artichoke Hearts (14 ounces) |
| 1 | Shallot (sliced) | |
| 1⁄2 | Cup | Parmesan Cheese (grated) |
| 1 | Teaspoon | Dried Basil |
| 1⁄2 | Cup | Parsley (chopped) |
1.In a medium bowl add chicken. Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and garlic powder. Mix well then add the flour and mix to coat chicken. Set aside.
2.Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken to pan; saute 2 minutes or until browned on one side then flip to the second side. Cook for another 3-5 minutes until chicken is cook through. Transfer to a plate.
3.Meanwhile, bring a medium pot to a boil on high heat then add 1 tablespoon of salt. Add pasta and cook for 3 minutes. Let the pasta sit in the water while you continue cooking.
4.Add another tablespoon of oil then turn on the heat to medium. Add garlic and shallots then saute for 1 minute. Add wine, 1/2 teaspoon salt, 1/4 teaspoon pepper, dried basil, and artichokes; simmer 5 minutes or until sauce is thickened.
5.Add cooked pasta and 1/2 cup of pasta water. Stir in the cheese and mix well then sprinkle the parsley on top and mix again. Serve immediately with extra cheese on the side.