FARFALLE WITH CHICKEN, SUN-DRIED TOMATOES AND ARTICHOKES

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Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes image

A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!

Provided by mlao77

Categories     One Dish Meal

Time 45m

Yield 4-6 1 1/2 cup servings, 4-6 serving(s)

Number Of Ingredients 22

3/4 lb boneless skinless chicken breast, cut into bite-size pieces
1 1/2 teaspoons salt
3/4 teaspoon pepper
olive oil
3 -5 garlic cloves, smashed
1 large onion, finely chopped
1 1/2 cups sun-dried tomatoes, roughly chopped
1 teaspoon red pepper flakes (more if desired)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1 (16 ounce) can artichoke hearts, chopped in half
1/2 lemon
1/2 cup white wine
1 cup sliced mushrooms
3/4-1 cup chicken broth
1 cup heavy cream
1/2 cup parmesan cheese
1/2 cup fresh Italian parsley, chopped
1/2 cup basil, chopped (for garnish) (optional)
1 lb farfalle pasta, cooked al dente (bow tie, or whatever kind you prefer)

Steps:

  • Season the cut-up chicken pieces with the salt and pepper.
  • Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
  • Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
  • Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
  • Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
  • Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
  • Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
  • Add the chicken broth and carefully stir the mixture.
  • Add the cooked pasta to the chicken and toss carefully.
  • Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

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