Tested till perfect Lemony Penne With Chicken and Artichokes
Lemony Penne With Chicken and Artichokes
Photography by Ryan Brook/TC Media

Lemony Penne With Chicken and Artichokes

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.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: May 2013

Recipe4 out of 5 based on 16 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4


  • 12 oz 12ozpenne
  • 2 tsp 2tspolive oil
  • 3 3shallotshallots, chopped
  • 1 1boneless skinless chicken breastboneless skinless chicken breasts, (about 8 oz/225 g), cut in small cubes
  • 3 3cloves garlic, minced
  • 1 tsp 1tspdried Italian herb seasoning
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 jars (170 mL each) 2 jars (170 mL each)marinated artichoke heartmarinated artichoke hearts, drained and chopped
  • 1/2 cup 1/2cupgrated parmesan cheese
  • 1 tsp 1tspgrated lemon zest
  • 1/4 cup 1/4cuplemon juice
  • 1/4 cup 1/4cupchopped fresh basil
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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 Information Per serving: about

cal 358 pro 31g total fat 21g sat. fat 4g
carb 14g dietary fibre 3g sugar 5g chol 77mg
sodium 430mg potassium 628mg

% RDI:

calcium 8 iron 16 vit A 7 vit C 38
folate 25
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