One-Pot Penne with Chicken, Artichokes, Cherry Tomatoes, and Olives

Name: One-Pot Penne with Chicken, Artichokes, Cherry Tomatoes, and Olives
Yield: Serves 4
Ingredients: 1 pound, boneless, skinless chicken breast, trimmed and sliced thin crosswise; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 6 , garlic clove, minced; 1 teaspoon, minced fresh oregano or ¼ teaspoon dried; ⅛ teaspoon, red pepper flakes; ½ cup, dry white wine; 2 cups, chicken broth; 1¾ cups, water; 8 ounces (2½ cups), penne; 9 ounces, frozen artichoke hearts, thawed; 12 ounces, cherry tomatoes, quartered; ½ cup, pitted kalamata olives; 2 ounces, Parmesan cheese, grated (1 cup), plus extra for serving; 2 tablespoons, minced fresh parsley

17 comments

Pasta with chicken and vegetables makes for a convenient and satisfying weeknight meal—so long as it doesn’t turn out bland.

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

SERVES4

TIME1 hour

One-Pot Penne with Chicken, Artichokes, Cherry Tomatoes, and Olives

A cookbook recipe exclusively for All-Access members from One-Pan Wonders

WHY THIS RECIPE WORKS

We set out to create a Mediterranean-style pasta that was lightly sauced and full of character. Boneless chicken breasts were an obvious starting point; we sliced and cooked them quickly then focused on the sauce. Penne pairs well with brot...

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