Chicken Penne With Olives & Artichokes
A fast and simple dinner starting with a rich and delicious sauce of chicken, tomato sauce, white wine, artichokes, and olives, and then poured over penne pasta.
The featured Chardonnay is from Lake Ana Winery in VA. To order these amazing wines go to their website:
lawinery.com
PRINTABLE RECIPE:
INGREDIENTS:
2 tablespoons olive oil, divided
4 chicken breasts, cubed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 large onion, diced
3 garlic cloves, minced
1/2 cup white wine
1 1/2 cups chicken broth
1 can tomato sauce
1 teaspoon parsley
1/2 teaspoon basil
1/2 teaspoon oregano
2 teaspoons salt
2 tablespoons tomato paste
1 can artichoke hearts, sliced
1 cup kalamata olives, sliced
10 fresh basil leaves, minced
1/4 cup fresh Parmesan cheese
12 ounces penne pasta, cooked and strained
DIRECTIONS:
Heat a large skillet, add 1 tbsp olive oil and chicken.
Sprinkle with 1/2 tsp salt, and 1/4 tsp pepper, cook for about 4 minutes. (It doesn't have to be fully cooked.)
Transfer chicken to a plate.
Add 1 tbsp olive to the same pan, add onions.
Cook 1-2 minutes, then add the garlic, and cook another minute.
Add the white wine.
Add the chicken broth, tomato sauce, tomato paste, and spices, bring to a boil.
Add the artichokes and olives, allow flavors to blend for a couple of minutes.
Once boiling add the chicken back and cook another 2-3 minutes.
Pour the sauce over cooked penne pasta.
Add in the fresh basil, then sprinkle with Parmesan cheese.
Spaghetti with Tomato and Artichoke - NoRecipeRequired.com
Try this spaghetti recipe when you want a fast, easy pasta dish. I use fresh tomatoes and canned, or jarred Artichokes, along with some garlic, shallot, wine...and a few other ingredients to make a very tasty sauce in no time at all. It's easy to do in 20 minutes after getting home from work, but impressive enough to wow your family and friends.
Mediterranean Pasta Salad
A simple Mediterranean pasta salad loaded with fresh arugula, sun-dried tomatoes, marinated artichoke hearts, pine nuts, kalamata olives, basil pesto and so much more! It’s a copy-cat recipe for Cafe Express’ Pasta Amore and let me just say it’s actually BETTER!
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For the full recipe, visit
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Kalamata Olives:
Penne Pasta:
Pesto:
Olive Oil:
#mediterranean #mediterraneansalad #pasta #pastasalad #salad #kalamataolives #sundriedtomatoes #greekpastasalad #italianpastasalad #italian #oliveoil #basil #pesto
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Olive & Artichoke Penne Pasta
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Cilantro Lime Rice:
Crispy Buttermilk Fried Chicken:
Blackened Mahi Mahi:
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Canned Artichoke Heart Recipe -- Artichoke and Caper Pasta
Here's a tasty use for canned artichoke hearts. I usually use artichoke heart as part of a salad, but paired with capers, it makes a great pasta dish--and using quick-cook Chinese flat noodles, this dish can be ready in about 10 minutes, including prep time. Print the complete recipe at this link:
Give this artichoke caper pasta a try and let me know what you think, and for more recipe ideas check out the playlists:
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Artichoke-Caper Pasta Recipe
ingredients:
14 oz can quartered ARTICHOKE HEARTS
¼ cup BUTTER
¼ cup OLIVE OIL
1 lg ONION (chopped)
5 cloves GARLIC (finely chopped)
2-3 Tbsp CAPERS
8 oz PASTA
2-3 Tbsp LEMON JUICE (optional)
SALT and PEPPER to taste
In a large skillet on medium-high heat, add olive oil and most of the butter. When oil is hot, add onion and garlic and saute until onions begin to soften. Add artichoke hearts, capers and salt to taste and continue sauteing for 2-3 minutes. Occasionally I'll add the juice and zest of ½ a lemon, which is a pretty tasty option, so definitely give it a try sometime. Add any remaining butter to the skillet. Add cooked pasta to the skillet. I like to use quick-cook Chinese flat noodles since it's easy to time with the cooking of the sauce, but use any kind of pasta you like, just allow enough time for cooking. And for a wetter sauce, add a little bit of the pasta water to the skillet. Mix pasta and sauce in skillet and then serve immediately. Garnish with fresh chopped parsley or thyme--or just add a few more capers. Serve with Parmesan cheese if desired. It's a quick, easy recipe and a great use of canned artichoke hearts. Enjoy!
Spinach Artichoke Pasta Bake
Snag a plate of this creamy SPINACH ARTICHOKE PASTA BAKED!
Ingredient:
1 tablespoon olive oil
4 garlic cloves, minced
2 (10-ounce) bags baby spinach
2 (14-ounce) cans artichoke hearts, drained and artichokes halved
salt and ground black pepper to taste
3 cups whole milk
12 ounces penne pasta
4 ounces cream cheese
½ cup grated Parmesan cheese
1½ cups grated mozzarella (or Monterey Jack cheese)
¼ teaspoon cayenne pepper
½ cup low-sodium chicken broth, or as needed
½ cup seasoned panko bread crumbs
1 pinch red pepper flakes, or to taste
Preparation:
Heat olive oil in a large pot or skillet over medium. Cook garlic in oil until fragrant, about 30 seconds; add spinach and cook until wilted, about 1 minute. Stir the artichoke halves with the spinach, season with salt and pepper, and cook to heat the artichokes, 1 to 2 minutes more. Transfer mixture to a bowl.
Return pot to medium heat; add milk and penne. Bring milk to a simmer and cook until milk thickens and the pasta is al dente, 13 to 15 minutes.
Stir cream cheese, Parmesan cheese, mozzarella cheese, and cayenne pepper with the pasta; season with red pepper flakes. Continue cooking, stirring continually, until the cheese melts completely, adding chicken broth as needed to keep the liquid from getting too thick, 2 to 3 minutes.
Preheat your oven’s broiler.
Transfer pasta mixture to a baking dish. Sprinkle panko over the pasta.
Heat dish under the broiler to brown the bread crumbs, 2 to 3 minutes.
Hands: Vinnie