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.