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

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

Emily

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

55 m servings 731 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 731 kcal
  • 37%
  • Fat:
  • 15.3 g
  • 23%
  • Carbs:
  • 113.6g
  • 37%
  • Protein:
  • 38.6 g
  • 77%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 727 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Reviews

Read all reviews 46
  1. 57 Ratings

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Most helpful positive review

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 ad...

Most helpful critical review

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 ...

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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 ad...

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 ...

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 pe...

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 ...

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!

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 ...

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

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

Easy dish for all occasions, simple to double! I grilled chicken breasts and added it last after cutting into small pieces. A dash of pesto and 1/3 cup of white wine makes this dish gourmet plus.

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