All Recipes Best Recipe Main Dish Recipes Pasta Chicken

Ingredients

1 (8 ounce) package penne pasta 1 tablespoon butter 1 pound skinless, boneless chicken breast halves 1 pinch Italian seasoning, or more to taste 1 pinch ground black pepper to taste 1 tablespoon olive oil 8 sun-dried tomatoes, cut in thin strips 2 cloves garlic, chopped 1 (10.75 ounce) can low-sodium chicken broth 1 tablespoon cornstarch 1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved ¼ cup vodka 2 tablespoons lemon juice 1 teaspoon Italian seasoning 1 teaspoon dried parsley ½ teaspoon dried oregano ½ cup crumbled feta cheese, divided

Nutrition Info

585.3 calories carbohydrate: 58.4 g cholesterol: 90.2 mg fat: 19.9 g fiber: 6.5 g protein: 39.1 g saturatedFat: 6.3 g servingSize: - sodium: 781.5 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl, stir in butter.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Season chicken with 1 pinch Italian seasoning and black pepper, place in a baking dish.
Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
Heat olive oil in a large skillet over medium-high heat, cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
Stir chicken broth and cornstarch together in a bowl until dissolved, stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture, simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano, simmer until heated through, about 5 minutes.
Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese, stir.

4 servings

I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread.