Lemony Penne With Chicken and Artichokes

Lemony Penne With Chicken and Artichokes Image by: Lemony Penne With Chicken and Artichokes Author: Canadian Living

This decidedly springtime pasta dish comes to life with lemon juice and zest. To make this vegetarian, simply omit the chicken and double the artichokes.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2013

Ingredients

  • 12 oz penne
  • 2 teaspoons olive oil
  • 3 shallots chopped
  • 1 boneless skinless chicken breast (about 8 oz/225 g), cut in small cubes
  • 3 cloves garlic minced
  • 1 teaspoon dried Italian herb seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 jars (170 ml each) marinated artichoke hearts drained and chopped
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1/4 cup lemon juice
  • 1/4 cup chopped fresh basil

Method

In large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook shallots until softened, about 3 minutes.

Add chicken, garlic, Italian seasoning, salt and pepper; cook, stirring occasionally, until chicken is no longer pink inside, about 4 minutes.

Stir in artichokes; cook until warmed through, about 2 minutes. Stir in pasta and enough of the cooking liquid to coat. Stir in Parmesan cheese, lemon zest and lemon juice. Serve sprinkled with basil.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 430 mg
  • Sugars 5 g
  • Protein 31 g
  • Calories 358.0
  • Total fat 21 g
  • Potassium 628 mg
  • Cholesterol 77 mg
  • Saturated fat 4 g
  • Total carbohydrate 14 g

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 38.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Lemony Penne With Chicken and Artichokes

Login