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!
1.5poundsboneless skinless chicken breastscut into 1 inch pieces
3/4teaspoonkosher salt
1/2teaspoonblack pepper
2tablespoonsolive oil
6clovesgarlicminced
1teaspoondried oregano
1/2red onionthinly sliced
14.5ouncescanned artichoke hearts
1/2cupchardonnay
2 tablespoonslemon juice
1cupcherry tomatoeshalved
3/4pounddried 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.