Serves a Crowd

Chicken Penne With Olives & Artichokes

January 25, 2020
Photo by Dash of Amy
Author Notes

A rich and delicious sauce of chicken, tomato sauce, white wine, artichokes, and olives poured over penne pasta. —Dash of Amy

  • Prep time 5 minutes
  • Cook time 20 minutes
  • Serves 8-10
Ingredients
  • 2 tablespoons olive oil, divided
  • 4 chicken breasts, cubed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 large onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup white wine
  • 1 1/2 cups chicken broth
  • 1 can tomato sauce
  • 1 teaspoon parsley
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 2 teaspoons salt
  • 2 tablespoons tomato paste
  • 1 can artichoke hearts, sliced
  • 1 cup kalamata olives, sliced
  • 10 fresh basil leaves, minced
  • 1/4 cup fresh Parmesan cheese
  • 12 ounces penne pasta, cooked and strained
In This Recipe
Directions
  1. Heat a large skillet, add 1 tbsp olive oil and chicken.
  2. Sprinkle with 1/2 tsp salt, and 1/4 tsp pepper, cook for about 4 minutes. (It doesn't have to be fully cooked.)
  3. Transfer chicken to a plate.
  4. Add 1 tbsp olive to the same pan, add onions.
  5. Cook 1-2 minutes, then add the garlic, and cook another minute.
  6. Add the white wine.
  7. Add the chicken broth, tomato sauce, tomato paste, and spices, bring to a boil.
  8. Add the artichokes and olives, allow flavors to blend for a couple of minutes.
  9. Once boiling add the chicken back and cook another 2-3 minutes.
  10. Pour the sauce over cooked penne pasta.
  11. Add in the fresh basil, then sprinkle with Parmesan cheese.

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