One-Pot Chicken and Artichoke Cavatappi

Name: One-Pot Chicken and Artichoke Cavatappi
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil spray; 1 14.5-ounce can quartered artichoke hearts, drained; 1 pound chicken tenders; 1-1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 small onion chopped; 2 tablespoons chopped garlic; 1 tablespoon chopped fresh oregano; 2 ounces julienne-cut sun-dried tomatoes; 6 cups packed chopped kale (about 4 ounces); 2 tablespoons fresh lemon juice; 8 ounces cavatappi; 2 ounces Shaved parmesan

User Reviews

4.7

258 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
4 servings
Calories
428 kcal
Course
Lunch, Dinner
Cuisine
Italian

One-Pot Chicken and Artichoke Cavatappi

Iris Warren

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This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.

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Ingredients

Servings

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))

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Instructions

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 cook 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, cover 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.
Remove cover and cook off any excess liquid if necessary.
Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.

Nutrition Information

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Serving 21/2 cups pasta Calories 428kcal (21%) Carbohydrates 56.5g (19%) Protein 39g (78%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 83mg (28%) Sodium 1055mg (44%) Fiber 5g (20%) Sugar 8.5g (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 428 kcal

% Daily Value*

Serving	21/2 cups pasta
Calories	428kcal	21%
Carbohydrates	56.5g	19%
Protein	39g	78%
Fat	5g	8%
Saturated Fat	1g	5%
Cholesterol	83mg	28%
Sodium	1055mg	44%
Fiber	5g	20%
Sugar	8.5g	17%