Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts Recipe - Allrecipes.com
Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts Recipe
  • READY IN 55 mins

Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

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"Delicious, light, easy, and full of flavor; it doesn't get much better than that!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    55 mins

Directions

  1. Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
  2. Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet and season with salt, pepper, and garlic salt. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and beef broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
  3. Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix butter into the pasta mixture until butter melts and coats the pasta; sprinkle with Parmesan cheese to serve.
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Reviews More Reviews

Most Helpful Positive Review
Apr 15, 2010

This was an exellent meal we all went back for seconds. I followed the directions with the change of chicken broth instead of the beef and using diced tomatoes instead of sundried. when you add the pasta it absorbs all the exess broth. my husband doesnt even like artichokes and said he dident mind them because it went well together. I added the parmasan over the pan of food with the butter and it came together well. This will definetly be a meal I make again.

 
Most Helpful Critical Review
May 03, 2010

This was pretty tasty but, I didn't like the shredded chicken -- next time I think I will use grilled chicken breasts and cut them into bite size slices; shredded chicken just got "lost" in the dish with all the other ingredients. Iwill also use more garlic salt next time.

 
Feb 28, 2011

I thought this was very tasty. I added a half cup of white wine based on the review that it was missing something and needed more broth. This worked well. I would also use a couple oz less penne next time and think it would be delicious with mushrooms.

 
Feb 28, 2011

This was just okay for me. I love all of the ingredients and the medly of flavors but it really did seem to lack 'something'. There really wasn't any broth/sauce to coat the pasta in once all of the veggies were cooked and it was kind of bland. If I do this one again I think I will use angel hair pasta and make an alfredo sauce and top it with the vegetables.

 
Sep 27, 2010

We made this for a "girls night" and realized that we didn't have any chicken! It was great without it and agree, if made with vegetable broth, it would be a wonderful meatless option!

 
Feb 14, 2011

Turned out GREAT! So good, we went back for seconds. Will make again!I didn't have sun dried tomatoes, so I used a small Roma, diced. Also, went with chicken broth rather than beef. Very simple recipe, easy to follow.

 
Nov 19, 2010

This was so good, I can't wait to make it again. I used cut chicken breast instead of the shredded.

 
Apr 07, 2010

Very good, but I use feta instead of parm and chicken broth instead of beef.

 

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Nutrition

  • Calories
  • 731 kcal
  • 37%
  • Carbohydrates
  • 113.6 g
  • 37%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 15.3 g
  • 23%
  • Fiber
  • 15.1 g
  • 60%
  • Protein
  • 38.6 g
  • 77%
  • Sodium
  • 792 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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