Penne With Chicken and Artichokes

You can substitute shrimp for the chicken or you can make it vegetarian by using zucchini, yellow squash, mushrooms and bell peppers. From Firehouse Food: Cooking with San Francisco's Firefighters

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1  lb dry penne pasta
• 3  tablespoons olive oil
• 1  tablespoon garlic, chopped
• 6  boneless skinless chicken breast halves (about 1 1/2 pounds total)
• 1  cup dry white wine or 1  cup chicken broth
• 2 (14 ounce) cans artichoke hearts, quartered, drained
• 1  cup sun-dried tomato packed in oil, jullinne
• 1  bunch green onion, white and pale green parts only, chopped
• 1  tablespoon lemon zest
• 1  cup fresh parmesan cheese, grated plus extra for serving or 1  cup asiago cheese, plus extra for serving
•  salt & freshly ground black pepper
• 1⁄2 cup fresh basil leaf, cut into thin strips

Directions

1. Cook the pasta in boiling salted water according to the package directions.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat; add the garlic and chicken cubes. Saute until the chicken is cooked through and lightly browned, about 5 minutes. Using a slotted spoon, transfer the chicken to a bowl and set aside.
3. Pour the wine into the skillet and allow it to boil briefly, while scraping the brown bits from the bottom with a wooden spoon. Add the artichokes, dried tomatoes, green onions, and lemon zest. Cook over medium heat for 3 minutes, stirring gently from time to time.
4. Return the chicken to the skillet, add the cheese, and stir to combine. Season to taste with salt and pepper.
5. Transfer the sauce to a large serving bowl; add the drained cooked pasta and the basil and toss to combine well. Serve immediately in large, shallow bowls. Pass additional grated cheese at the table.