As the title implies, one pan is all you need to cook this 30-minute family-style dish. A garlicky lemon and caper sauce adds Mediterranean flavors to the chicken and gluten-free penne. Be sure to simmer the pasta about 2 minutes less than the package instructions; with additional ingredients and cooking time to follow, it will turn al dente.
Servings and Ingredients
|1 (14 oz can) quartered artichoke hearts, drained|
|¼ c. Hy-Vee Select extra-virgin olive oil|
|2 large chicken breasts, cut into 1-inch chunks|
|1 tsp. Hy-Vee salt, divided|
|¼ tsp. Hy-Vee black pepper, divided|
|4 cloves garlic, minced|
|2 c. Hy-Vee chicken broth|
|¾ c. water|
|Pinch red chili pepper flakes|
|½ lbs. gluten-free penne pasta|
|2 tbsp. lemon juice|
|2 tbsp. drained capers|
|1 c. cherry tomatoes, halved|
|1 c. Hy-Vee finely shredded Parmesan cheese|
|½ c. lightly packed fresh basil leaves, chopped|
- Halve artichoke heart quarters; set aside.
- In a large nonstick skillet, heat oil over medium-high heat. Season chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper; add to skillet. Cook and stir for 2 to 3 minutes or until golden brown, yet slightly undercooked. Stir in garlic; cook for 30 seconds more.
- Add chicken broth, water, artichokes, pepper flakes, 1/2 teaspoon salt and 1/8 teaspoon black pepper to skillet. Bring mixture to boiling. Stir in pasta, making sure it's fully immersed in the liquid. Cook mixture, covered, on medium heat until bubbly, then simmer for 2 minutes less than pasta package directions.
- Remove lid. Stir in lemon juice, capers and tomatoes. Bring mixture to boiling; continue to boil for 2 to 3 minutes or until sauce is slightly reduced. Remove skillet from heat. Stir in Parmesan cheese and basil. Let stand for 2 to 3 minutes before serving.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 100mg
- Sodium: 1740mg
- Total Carbohydrates: 66g
- Protein: 39g