Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes

A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!

• Ready In: 45 mins
• Serves: 4-6
• Yields: 4-6 1 1/2 cup servings

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

1. Season the cut-up chicken pieces with the salt and pepper.
2. 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).
3. 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.
4. 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.
5. Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
6. Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
7. 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.
8. Add the chicken broth and carefully stir the mixture.
9. Add the cooked pasta to the chicken and toss carefully.
10. 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!