Penne with Chicken and Artichokes
Ingredients
- 340g penne pasta, uncooked
- 30mL olive oil
- 2 cloves garlic, or more to taste, minced
- 230g boneless skinless chicken breast, uncooked, cut up in 1-inch 2cm pieces
- 230g broccoli florets
- 230g artichoke hearts, frozen
- 240mL chicken broth
- 3mL Tabasco sauce
- 60g Parmesan cheese, grated
Directions
- Cook pasta in rapidly boiling water until done. Drain.
- Heat olive oil in a large skillet. Sauté garlic and onions for one minute.
- Add the cut up chicken pieces and cook until the chicken is done. Add broccoli, artichoke hearts, chicken broth and tabasco sauce.
- Cook over medium heat for about 5 more minutes, stirring occasionally.
- Transfer cooked pasta into skillet and toss to combine all the ingredients.
- Sprinkle Parmesan cheese over the top and serve, straight from the pan.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.