ONE-POT CHICKEN AND ARTICHOKE CAVATAPPI

One-Pot Chicken and Artichoke Cavatappi image

Provided by @MakeItYours

Number Of Ingredients 13

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Olive oil spray ((non- aerosol))
1 14.5-ounce can quartered artichoke hearts, drained
1 pound chicken tenders
1-1/2 teaspoon salt (plus more to taste)
1/4 teaspoon freshly ground black pepper (plus more to taste)
1 small onion chopped (about 1 cup)
2 tablespoons chopped garlic (about 5 cloves)
1 tablespoon chopped fresh oregano (divided)
2 ounces julienne-cut sun-dried tomatoes (not in oil)
6 cups packed chopped kale (about 4 ounces)
2 tablespoons fresh lemon juice (about 1/2 lemon, plus more to taste)
8 ounces cavatappi (I used whole wheat)
2 ounces shaved parmesan ((optional))

Steps:

Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
Working in two batches, add artichokes and char until dark golden-3 to 4 minutes. Remove to a plate.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Spray pan with more oil, add chicken to the pan and cooker 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi and cook for 10 minutes.
Cut chicken into 1-inch pieces.
Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.