Penné with Chicken, Red Roasted Peppers & ArtichokesKelly Clair Krug
This is a dish that is very quick to get on the table and easy to make. As typical of most of my recipes I developed this by what I had in the pantry & freezer one night.
- total time:
- 15 min
- 1 lb boneless skinless chicken breast cut into bite size pieces
- 1 jar Red Roasted Peppers packed in juice, drained but reserve the juice.
- 1 jar marinated artichoke hearts quartered, drained, discard the juice
- Zesty Italian salad dressing regular or light
- 8 oz (half of 1lb box) of Barilla Plus Penné or Whole Wheat Penné Pasta
- Fresh Grated Parmesan
Put the water on to boil for the pasta in a large saucepan. I recommend at least 2 quarts of water for 1/2 pound of pasta. When the water boils salt the water and cook the pasta according to package directions for it to be “Al dente” which means firm to the bite in Italian.
While waiting for the water to boil.
Sauté the chicken in a pan with a couple of tablespoons of the dressing until the chicken is cooked through. If you are using a nonstick pan you should not have to use any additional oil due to the oil in the salad dressing.
Drain the Red Roasted Peppers and reserve the liquid. Tear or chop the peppers into bite size pieces. Don’t worry about getting them uniform this dish is meant to be rustic.
Drain the artichokes and cut them into quarters.
Combine the drained pasta, chicken, red roasted peppers and artichokes in a large serving bowl. Take the Reserved liquid from the Red Roasted Peppers and add 2 tbsp of Zesty Italian dressing with it and toss with the pasta mixture.
If it’s not sauced enough for your taste continues to add dressing until the pasta is sauced to your liking. (The dish is meant to be lightly coated not dripping in sauce.)
Grate Fresh Parmesan Reggiano over the pasta and serve.
If you don't like artichokes substitute another ingredient like olives or sun-dried tomatoes
Source: Kelly Clair Krug