Chicken Penne with Artichokes and Tomatoes

Chicken Penne with Artichokes and Tomatoes

Chicken Penne Pasta with artichokes, tomatoes and red onion is a quick and easy weeknight dinner. It's full of flavor and can be on the table in under 30!

Course Main Dishes

Cuisine American

Keyword artichoke hearts, cherry tomatoes, chicken, chicken breasts, italian, pasta, penne pasta, white wine

Prep Time 10

Cook Time 20

Total Time 30

Servings Servings

Calories 722kcal

Ingredients

Ingredients:

1.5 pounds boneless skinless chicken breasts cut into 1 inch pieces
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons olive oil
6 cloves garlic minced
1 teaspoon dried oregano
1/2 red onion thinly sliced
14.5 ounces canned artichoke hearts
1/2 cup chardonnay
2 tablespoons lemon juice
1 cup cherry tomatoes halved
3/4 pound dried penne pasta

Instructions

Sprinkle diced chicken with salt and pepper. Toss to coat.
Start the water for your pasta.
Heat olive oil in a large skillet over medium heat. Add garlic, cook for 1 minute.
Stir in chicken, cook for 3-4 minutes or until the chicken starts to brown.
Stir in red onion, artichoke hearts, and dried oregano. Cook for 3 minutes or until onion starts to soften.
Meanwhile, if you haven't already, begin cooking your pasta. Cook according to package directions.
To the chicken pan, add wine to deglaze. Be sure to scrape up the bits that have stuck to the bottom, there is lots of flavor in there. Stir in lemon juice. Reduce heat and let simmer for 5 minutes.
Stir in cherry tomatoes, cook 1 minute.
Spoon mixture over pasta. Serve hot.

Notes

You can use boneless skinless chicken thighs instead of chicken breasts if you prefer.

Nutrition information for estimation purposes only.

Nutrition