Tuesday, September 16, 2014

Lemony Penne with Chicken and Artichokes

Here is another one from Allrecipes.com

12 oz. penne
2 tsp. olive oil
3 shallots, chopped
1 boneless skinless chicken breast (about 225 grams) cut into small cubes
3 cloves garlic, minced
1 tsp. dried italian herb seasoning
1/4 tsp. salt
2 jars (170 ml each) marinated artichoke hearts, drained and chopped
1/2 cup grated parmesan cheese
1 tsp. grated lemon zest 
1/4 cup lemon juice
1/4 cup chopped fresh basil

In a large pot of boiling water, cook pasta.  Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, in a large nonstick skillet, heat oi over medium heat; cook shallots until softened, about 3 minutes.

Add chicken, garlic, italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.

Stir in artichokes; cook until warmed through, about 2 minutes.  Stir in Pasta and enough of the cooking liquid to coat.  Stir in parmesan cheese, lemon zest, and lemon juice.  Serve sprinkled with basil.

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