Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

31 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    25 m
  • Ready In

    55 m
Emily
Recipe by  Emily

“Delicious, light, easy, and full of flavor; it doesn't get much better than that!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
  2. Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
  3. Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.

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Reviews (31)

Rate This Recipe
parker and gavins mom
41

parker and gavins mom

This was an exellent meal we all went back for seconds. I followed the directions with the change of chicken broth instead of the beef and using diced tomatoes instead of sundried. when you add the pasta it absorbs all the exess broth. my husband doesnt even like artichokes and said he dident mind them because it went well together. I added the parmasan over the pan of food with the butter and it came together well. This will definetly be a meal I make again.

Chris
30

Chris

I thought this was very tasty. I added a half cup of white wine based on the review that it was missing something and needed more broth. This worked well. I would also use a couple oz less penne next time and think it would be delicious with mushrooms.

Marie RT
30

Marie RT

This was pretty tasty but, I didn't like the shredded chicken -- next time I think I will use grilled chicken breasts and cut them into bite size slices; shredded chicken just got "lost" in the dish with all the other ingredients. Iwill also use more garlic salt next time.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 731 cal
  • 37%
  • Fat
  • 15.3 g
  • 23%
  • Carbs
  • 113.6 g
  • 37%
  • Protein
  • 38.6 g
  • 77%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 792 mg
  • 32%

Based on a 2,000 calorie diet

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