Friday, February 13, 2009

Artichoke-Chicken Penne

This is my first attempt at writing down a recipe that I just have in my head. It evolved from the desire to something similar to a dish I had at Noodles and Co. Forgive me but I'll have to be a little Rachel Ray on this and give approximate measurements. But the great thing about this recipe is that you can easily make variations. Again, the measurements are approximate because I never measure - I just throw it in.

1-2 tablespoons olive oil
3 garlic cloves, minced
1/4 cup sun dried tomatoes, chopped
1 1/2 cups artichoke hearts, chopped
2-3 chicken breasts, cooked (grilled or sauteed) and shredded
10 oz. penne pasta, cooked and drained
handful of fresh Spinach, rinsed
2-4 tablespoons balsamic vinegar
1/4-1/2 cup feta cheese

In a large skillet, add olive oil and heat over medium-high heat. Add garlic, tomatoes, and artichoke hearts. Cook for one minute.

Add chicken and noodles. Stir and heat through. Add Spinach and cook until spinach is wilted.

Add balsamic vinegar and heat through. Add feta cheese before serving.


SETHER+ONE said...

Man, this looks GOOD. I'm a little nervous about buying sun dried tomatoes (I tried once) and artichokes. I don't know what kind to get!

Anna said...

Artichokes are honestly a must in my kitchen. I buy them in a HUGE bottle from Costco. They have them in olive oil so I make salads and use artichokes with a bit of the oil and put vinegar on it and I don't need any dressing. I've also used canned artichoke hearts. Either way, you should be good to go.

As for sun dried tomatoes. I usually go for the dried rather than those soaked in oil. I think the oil soaked tomatoes are delicious but I find the dried ones a little easier to keep around and work with. Again, I think you should be good either way.

Both are just a matter of preference in my opinion.

Jessie said...

Mmm, that sounds like my kind of dinner! I love all things spinach/artichoke. I need to try it, and SOON!