Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes
- Ready In:
- 45mins
- Ingredients:
- 22
- Yields:
-
4-6 1 1/2 cup servings
- Serves:
- 4-6
ingredients
- 3⁄4 lb boneless skinless chicken breast, cut into bite-size pieces
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon pepper
- olive oil
- 3 -5 garlic cloves, smashed
- 1 large onion, finely chopped
- 1 1⁄2 cups sun-dried tomatoes, roughly chopped
- 1 teaspoon red pepper flakes (more if desired)
- 1⁄4 teaspoon dried oregano
- 1⁄4 teaspoon dried basil
- 1⁄4 teaspoon dried marjoram
- 1⁄4 teaspoon dried thyme
- 1 (16 ounce) can artichoke hearts, chopped in half
- 1⁄2 lemon
- 1⁄2 cup white wine
- 1 cup sliced mushrooms
- 3⁄4 - 1 cup chicken broth
- 1 cup heavy cream
- 1⁄2 cup parmesan cheese
- 1⁄2 cup fresh Italian parsley, chopped
- 1⁄2 cup basil, chopped (for garnish) (optional)
- 1 lb farfalle pasta, cooked al dente (bow tie, or whatever kind you prefer)
directions
- Season the cut-up chicken pieces with the salt and pepper.
- Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
- Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
- Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
- Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
- Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
- Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
- Add the chicken broth and carefully stir the mixture.
- Add the cooked pasta to the chicken and toss carefully.
- Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!
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RECIPE SUBMITTED BY
I'm a 31 yo SAHM, originally from Toronto but now I reside in North Eastern PA raising my 2 beautiful babies (Kaden and Iliana). I love to cook all types of food (although I'm not a baker) and I'm even happier watching those I love appreciate the fruits of my efforts. I'm really enjoying this site and learning from all the great cooks out there!
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