PENNE WITH CHICKEN, PESTO AND ARTICHOKES
Steps:
- marinade chicken breasts in favorite marinade. Heat 2 tablespoons olive oil on medium high heat in a medium skillet. Add chicken breasts, brown 5 mins per side. Place chicken on a baking sheet, cook 30 minutes at 350 degrees, or until internal temp is 165. While chicken is cooking, cook penne according to instructions on the box. Heat 3 tablespoons olive oil in large pot over medium-high heat. Add the onion and garlic and sauté for 5-8 minutes, or until onion is tender. Add whole can of tomatoes, including the juice, and the artichoke hearts. Simmer for 8 minutes, until the sauce thickens then add the sun dried tomato pesto and cook for 1-2 minutes longer. Add in freshly cooked pasta add pinch of salt and pepper. Remove chicken from oven, slice into one inch cubes and add to pasta then add 1/2 cup parmesan cheese, stir and serve. Use extra 1/4 cup cheese to sprinkle on top when serving.
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Princewill vincent
[email protected]This dish is a keeper! I'll definitely be making it again and again.
Davion Lewis
[email protected]I love that this recipe is so versatile. I've made it with different types of pasta, vegetables, and even different proteins.
John Paul
[email protected]This dish is perfect for a quick and easy weeknight meal. It's also a great way to get your kids to eat their veggies.
Husnain Bhai
[email protected]This recipe is a great way to use up leftover chicken. I had some rotisserie chicken from the grocery store, and it worked perfectly.
Joanna Kilpimaa
[email protected]I made this dish for a dinner party last weekend and it was a huge hit! Everyone raved about the flavors.
Husna Sandaland
[email protected]I've never cooked with artichokes before, but they were surprisingly easy to work with. This recipe is a great introduction to cooking with this vegetable.
Chou Chebe
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I'll probably try making it again with a lighter pesto sauce.
Musami Awan
[email protected]I'm not a huge fan of pesto, but this dish was surprisingly good. The chicken was tender and flavorful, and the artichokes added a nice touch.
Jaden Noel
[email protected]Meh.
kallie pickette
[email protected]Not bad, but not amazing either. I found the artichokes to be a bit overpowering.
Adryn Fariley
[email protected]This recipe is going into my regular rotation. It's so flavorful and versatile - I can imagine trying different variations with different veggies or meats.
Sabu Vlogs
[email protected]I've made this dish several times now, and it's always a hit. Thanks for sharing such a great recipe!
F J
[email protected]Perfect weeknight meal! Quick and easy to prepare, and the whole family loved it.
ADEYEMI ADEBOWALE
[email protected]Five stars!
pastor Samuel Elias
[email protected]The pesto sauce was a bit too oily for my taste, so I added a bit of lemon juice to balance it out. Otherwise, a great recipe.
Ghislaine Black
[email protected]Easy to follow recipe, even for a beginner cook like me. The combination of flavors was spot-on.
Michelle Lane
[email protected]Delicious! I omitted the peas, and added a few sun-dried tomatoes instead. Will definitely make this dish again.
Zack Blaze
[email protected]I made this dish last night and it turned out wonderfully! I added a bit of extra garlic to the pesto, and roasted the artichokes for a bit longer to get them nice and crispy. Served with a glass of Pinot Grigio, it was a perfect meal.