SERVES 4
TOTAL TIME: 40 minutes
To thaw frozen artichoke hearts quickly, remove them from their package and microwave in a covered bowl for 5 minutes; drain before using.
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3 |
tablespoons olive oil |
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1 |
pound boneless, skinless chicken breasts, trimmed and sliced thin (click here) |
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Salt and pepper |
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2 |
(9-ounce) boxes frozen artichoke hearts, thawed and drained |
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1 |
red bell pepper, stemmed, seeded, and chopped fine |
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8 |
garlic cloves, minced |
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¼ |
teaspoon red pepper flakes |
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2 |
teaspoons minced fresh oregano or ¾ teaspoon dried |
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½ |
cup dry white wine |
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1½ |
cups low-sodium chicken broth |
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2 |
teaspoons cornstarch, dissolved in 1 tablespoon water |
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8 |
ounces (2½ cups) penne |
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4 |
ounces goat cheese, crumbled (1 cup) |
1. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Season chicken with salt and pepper and add to skillet in single layer. Cook without stirring until it begins to brown, about 2 minutes. Stir and continue to cook chicken through, about 4 minutes longer; transfer to bowl and cover.
2. Add remaining 2 tablespoons oil, artichokes, bell pepper, and ¼ teaspoon salt to now-empty skillet and cook over high heat until lightly browned, about 8 minutes. Stir in garlic, pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until nearly evaporated, about 2 minutes.
3. Stir in broth and cornstarch mixture and simmer until slightly thickened, about 2 minutes. Stir in chicken with any accumulated juices and cook until warmed through, about 1 minute; remove from heat and cover.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Stir in chicken mixture and goat cheese and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Serve.