Italian Chicken Pasta with Artichokes

4.7 (42 ratings)

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Ingredients

8 ounces whole wheat pasta (any short cut such as fusilli, penne, bow-ties, etc.)
1 pound chicken breasts (boneless, skinless cut in large chunks)
1/2 cup dry white wine or chicken broth
13.75 ounces artichoke quarters (drained )
16 pieces Sun-Dried Tomatoes (minced)
2 cloves garlic (minced)
2 tablespoons extra virgin olive oil (divided )
1/4 cup Parmesan Cheese (grated)
salt and pepper (to taste)
1/4 cup fresh basil (minced)

1
Cook whole wheat pasta according to package instructions, reserving 1 cup of the starchy cooking liquid for later.
2
Heat a deep skillet over medium-high heat and drizzle with 1 tablespoon of the olive oil.
3
Sprinkle chicken cubes with salt and pepper and add to the hot pan. Saute chicken until browned, about 5-7 minutes, then remove from pan using a slotted spoon; set aside.
4
Add the white wine to the hot pan to deglaze, using a wooden spoon to scrape up all the browned bits. Add the garlic to the pan and heat until fragrant, about 30 seconds, before stirring in the artichoke hearts, sun-dried tomatoes and reserved chicken cubes.
5
Stir the cooked pasta into the pot along with the remaining 1 tablespoon olive oil and parmesan cheese. If the pasta seems a bit dry, add in a little of the reserved starchy cooking liquid. Season with salt and pepper to taste before stirring in the basil before serving. Serve warm.