Chicken and Artichoke Hearts with Penne

At the Wedding League, we not only help you plan your wedding, we also like to provide you with tools to help you go from single to spouse and to improve or maintain your health.  To that end, from time to time we will be sharing recipes with you that are healthy, tasty and that you will feel good making for your spouse and in-laws.  Today’s recipe is Chicken and Artichoke Hearts with Penne, one of my favorite dishes to make.  The recipe, which I have made some slight tweeks to, came from Cooking Around the World All-in-One for Dummies, which Nicole and Kurt gave me for Christmas one year (Sadly I have not explored this cookbook as much as I would like, but I did find this gem).  This is a delicious and healthy recipe that you can make for any old week night or for when you have guests over.  Give it a try and let us know what you think:

Ingredients

 2 cloves garlic minced, plus 2 cloves crushed      

¼ cup olive oil

2 tsp. dried parsley                                              

1 ½ lbs. thin cut chicken breast (or chicken tenders)

1 medium tomato diced                             

¼ cup flour

Two 8 oz. cans artichoke hearts, drained            

Juice of 1 lemon (about 3 tbs.)

1 cup white wine (Kendall Jackson Chardonnay goes well I find and it is yummy to drink as you cook)

Salt and pepper to taste 

1 Box Penne Pasta (use any extra penne for another dish in the days to come)

Directions

Preheat oven to 375 degrees.

Cook the penne according to the instructions on the package.

In a medium bowl, combine the minced garlic, parsley, tomato & artichoke hearts.  Season with salt and pepper, mix and set aside.

In a large oven-safe skillet, heat the olive oil and crushed garlic over medium heat.  Cook until the garlic just starts to brown, 2 to 3 minutes.  Season the chicken with salt and pepper and lightly dust them with flour.  Place them in the skillet and cook until lightly browned on one side, 2-3 minutes.  Turn the cutlets over and cook for another 2 minutes.  Then drain any fat from the pan.  Cut the chicken into bite sized pieces.  Return the chicken to the pan and add the lemon juice and wine and continue cooking until the liquid has reduced by three-fourths, about 5 minutes.  Stir in the artichoke mixture and cook for 3-4 minutes.  Adjust the seasoning with salt and pepper.  Cover the skillet and transfer it to the oven.  Cook for ten minutes.  Serve it over penne pasta and enjoy!

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