YS :: Recipes :: Pasta with Chicken, Artichokes, Red Bell Pepper, and Goat Cheese

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Pasta with Chicken, Artichokes, Red Bell Pepper, and Goat Cheese
Rating : Not Rated

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Yield: Select
Prep time: Under 15 Minutes
Cook Time: Under 15 Minutes
Course: Select

Ingredients:
Instructions:
To thaw the artichoke hearts, remove them from their package and place them in a medium bowl. Cover the bowl with plastic wrap, microwave for 5 minutes, and then drain. To complete this recipe in 30 minutes, put the water on to boil before assembling your ingredients.
INGREDIENTS
 
1  pound  boneless, skinless chicken breasts , cut into thin strips
 Table salt and ground black pepper 
3  tablespoons  olive oil 
2  (9-ounce) packages frozen artichoke hearts , thawed and drained
1  red bell pepper 
8  garlic cloves , minced
1/4  teaspoon  red pepper flakes 
2  teaspoons  minced fresh oregano leaves  
1/2  cup  dry white wine 
1 1/2  cup  low-sodium chicken broth 
2  teaspoons  cornstarch , dissolved in one 1 tablespoon water
1/2  pound  penne pasta (2 1/2 cups)
1  cup  crumbled goat cheese 
Making the Minutes Count: While the artichokes are thawing in the microwave, get a jump on prepping the chicken. Then, while the artichokes and peppers cook, prep the remaining ingredients. 1. Boil Water for Penne: Bring 3 quarts water to boil in large pot. 2. Sauté Chicken: Season chicken with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken, spread into single layer, and cook without stirring for 1 minute. Stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around edges, about 2 minutes longer. Transfer chicken to clean bowl and set aside.3. Make Sauce: Add remaining 2 tablespoons oil to skillet and return to high heat until shimmering. Add artichokes, red pepper, and 1/4 teaspoon salt, and cook until artichokes are lightly browned, about 8 minutes. Stir in garlic, red pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until nearly evaporated, about 2 minutes. Stir in broth and dissolved cornstarch mixture and simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside. 4. Cook and Drain Penne: Add penne and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain penne and return penne to pot.5. Toss Penne with Chicken and Sauce: Add chicken into sauce in skillet, and simmer until chicken is cooked through, about 1 minute. Stir sauce mixture and goat cheese into penne. Season to taste with salt and pepper and serve, adding reserved pasta cooking water as needed to loosen sauce.

Posted by YS

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