Mediterranean Penne Pasta with Chicken and Artichokes
Indulge in a flavorful Mediterranean-inspired dish featuring penne pasta tossed with tender chicken breast, vibrant artichoke hearts, sun-dried tomatoes, and a zesty lemon-infused sauce. This delightful recipe is not only simple to prepare but also versatile—swap the chicken for succulent shrimp or make it vegetarian with seasonal vegetables like zucchini, yellow squash, mushrooms, and bell peppers. Perfect for family gatherings or a cozy dinner, this dish brings the taste of San Francisco's firehouse kitchens to your table!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
dry penne pasta
1 lb (uncooked)
olive oil
3 tablespoons (for sautéing)
garlic
1 tablespoon (chopped)
boneless skinless chicken breast halves
6 (about 1 1/2 pounds total) (cut into bite-sized pieces)
dry white wine or chicken broth
1 cup (for deglazing)
artichoke hearts
2 (14 ounce) cans (quartered, drained)
sun-dried tomatoes
1 cup (julienned, packed in oil)
green onions
1 bunch (chopped, white and pale green parts only)
lemon zest
1 tablespoon (freshly grated)
fresh parmesan cheese
1 cup (grated, plus extra for serving)
salt & freshly ground black pepper
to taste (for seasoning)
fresh basil leaves
1/2 cup (cut into thin strips)
Instructions
1
1. Start by cooking the penne pasta in a large pot of boiling salted water according to the package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a cup of pasta water for later use.
2
2. In a large skillet over medium-high heat, add the olive oil and let it heat up. Carefully add the chopped garlic and sauté until fragrant, about 30 seconds, making sure not to burn it.
3
3. Add the chicken breast halves to the skillet, season with salt and pepper, and sauté until the chicken is cooked through and lightly browned, about 7-10 minutes. Remove the chicken from the skillet using a slotted spoon and transfer it to a bowl to rest.
4
4. Pour the dry white wine (or chicken broth) into the skillet, scraping the bottom to deglaze and release the flavorful bits. Allow the wine to boil for 2-3 minutes until slightly reduced.
5
5. Stir in the drained artichoke hearts, sun-dried tomatoes, chopped green onions, and lemon zest. Cook for about 3 minutes, stirring gently until everything is combined and heated through.
6
6. Return the cooked chicken along with any accumulated juices back to the skillet. Add grated parmesan (or asiago cheese) and stir well to combine, allowing the cheese to melt into the sauce. Adjust seasoning with salt and freshly ground black pepper to taste.
7
7. In a large serving bowl, combine the cooked pasta, the sauce from the skillet, and the fresh basil. Toss everything together, adding reserved pasta water a little at a time if the mixture looks dry.
8
8. Serve immediately in large, shallow bowls, garnished with extra grated cheese at the table.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mediterranean Penne Pasta with Chicken and Artichokes?
It is a flavorful Mediterranean-inspired dish featuring penne pasta tossed with tender chicken, artichoke hearts, sun-dried tomatoes, and a zesty lemon-infused sauce.
What is the main protein used in this recipe?
The main protein is boneless skinless chicken breast halves, cut into bite-sized pieces.
Can I make this dish vegetarian?
Yes, you can make it vegetarian by swapping the chicken for seasonal vegetables like zucchini, yellow squash, mushrooms, and bell peppers.
What kind of pasta is recommended?
The recipe calls for 1 pound of dry penne pasta.
How much chicken do I need for this recipe?
You will need 6 boneless skinless chicken breast halves, which is approximately 1.5 pounds total.
What can be used instead of chicken?
Succulent shrimp is a great alternative protein for this dish.
What type of artichokes are used?
The recipe uses two 14-ounce cans of quartered and drained artichoke hearts.
How should the sun-dried tomatoes be prepared?
The sun-dried tomatoes should be julienned and are typically packed in oil.
What is the purpose of the white wine in the recipe?
Dry white wine is used to deglaze the skillet, releasing flavorful bits from the bottom to create the sauce base.
What can I substitute for white wine?
You can use an equal amount of chicken broth if you prefer not to use wine.
How much garlic is included in the recipe?
The recipe calls for 1 tablespoon of chopped garlic.
How do I prevent the garlic from burning?
Sauté the garlic for only about 30 seconds until fragrant and be careful not to let it brown too much.
What does it mean to cook pasta al dente?
Al dente means cooking the pasta so that it is still firm when bitten.
Why should I reserve a cup of pasta water?
Reserved pasta water can be added to the final dish a little at a time to moisten the pasta if it looks too dry.
What kind of cheese is best for this pasta?
Freshly grated parmesan or asiago cheese is recommended.
How should the fresh basil be prepared?
The basil leaves should be cut into thin strips.
What parts of the green onion are used?
Use the chopped white and pale green parts of one bunch of green onions.
How long does it take to cook the chicken?
The chicken takes about 7 to 10 minutes to cook through and lightly brown.
When should I add the lemon zest?
Add the lemon zest along with the artichokes, sun-dried tomatoes, and green onions after deglazing the pan.
What is the first step in preparing the sauce?
The first step is heating olive oil and sautéing chopped garlic until fragrant.
Should the artichoke hearts be drained?
Yes, the canned artichoke hearts should be drained before being added to the skillet.
How is the dish served?
Serve immediately in large, shallow bowls garnished with extra grated cheese.
Is this recipe suitable for family gatherings?
Yes, it is described as perfect for family gatherings or a cozy dinner.
What oil is used for sautéing?
The recipe uses 3 tablespoons of olive oil.
Can I add other vegetables to this dish?
Yes, seasonal vegetables like zucchini, yellow squash, and bell peppers are suggested.
How much fresh basil is required?
You will need 1/2 cup of fresh basil leaves.
What is used to season the chicken?
The chicken is seasoned with salt and freshly ground black pepper.
Do I need to boil the wine?
Yes, allow the wine to boil for 2-3 minutes until it is slightly reduced.
When do I return the chicken to the skillet?
Return the cooked chicken to the skillet after the vegetables and cheese have been combined in the sauce.
How much lemon zest is needed?
The recipe calls for 1 tablespoon of freshly grated lemon zest.