Pasta with Chicken, Artichokes, Red Bell Pepper, and Goat Cheese

Pasta with Chicken, Artichokes, Red Bell Pepper, and Goat Cheese

To thaw the artichoke hearts, remove them from their package and place them in a medium bowl. Cover the bowl with plastic wrap, microwave for 5 minutes, and then drain. To complete this recipe in 30 minutes, put the water on to boil before assembling your ingredients.

Serves 4

1 pound boneless, skinless chicken breasts , cut into thin strips
Table salt and ground black pepper
3 tablespoons olive oil
2 (9-ounce) packages frozen artichoke hearts , thawed and drained
1 red bell pepper
8 garlic cloves , minced
1/4 teaspoon red pepper flakes
2 teaspoons minced fresh oregano leaves
1/2 cup dry white wine
1 1/2 cup low-sodium chicken broth
2 teaspoons cornstarch , dissolved in one 1 tablespoon water
1/2 pound penne pasta (2 1/2 cups)
1 cup crumbled goat cheese

Making the Minutes Count: While the artichokes are thawing in the microwave, get a jump on prepping the chicken. Then, while the artichokes and peppers
cook, prep the remaining ingredients.

  1. Boil Water for Penne: Bring 3 quarts water to boil in large pot.

  2. Sauté Chicken: Season chicken with salt and pepper. Heat 1 tablespoon of
    oil in 12-inch nonstick skillet over high heat until just smoking. Add
    chicken, spread into single layer, and cook without stirring for 1 minute.
    Stir chicken and continue to cook until most, but not all, of pink color has
    disappeared and chicken is lightly browned around edges, about 2 minutes
    longer. Transfer chicken to clean bowl and set aside.

  3. Make Sauce: Add remaining 2 tablespoons oil to skillet and return to high
    heat until shimmering. Add artichokes, red pepper, and 1/4 teaspoon salt,
    and cook until artichokes are lightly browned, about 8 minutes. Stir in
    garlic, red pepper flakes, and oregano and cook until fragrant, about 30
    seconds. Stir in wine and cook until nearly evaporated, about 2 minutes.
    Stir in broth and dissolved cornstarch mixture and simmer until slightly
    thickened, about 2 minutes. Remove skillet from heat, cover, and set aside.

  4. Cook and Drain Penne: Add penne and 1 tablespoon salt to boiling water
    and cook, stirring often, until al dente. Reserve 1/2 cup cooking water,
    then drain penne and return penne to pot.

  5. Toss Penne with Chicken and Sauce: Add chicken into sauce in skillet, and
    simmer until chicken is cooked through, about 1 minute. Stir sauce mixture
    and goat cheese into penne. Season to taste with salt and pepper and serve, adding reserved pasta cooking water as needed to loosen sauce.

Cooks Illustrated