Farfalle With Chicken, Sun-dried Tomatoes And Artichokes

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• 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 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)

Recipe

• 1 season the cut-up chicken pieces with the salt and pepper.
• 2 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).
• 3 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.
• 4 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.
• 5 return chicken to pan with drippings. bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
• 6 add the artichoke hearts and fold to combine. be careful not to break up hearts.
• 7 squeeze lemon juice over chicken and add wine. simmer for 3 minutes. add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
• 8 add the chicken broth and carefully stir the mixture.
• 9 add the cooked pasta to the chicken and toss carefully.
• 10 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!