One-Pot Chicken and Artichoke Cavatappi
User Reviews
4.7
One-Pot Chicken and Artichoke Cavatappi
Description
One-Pot Chicken and Artichoke Cavatappi blends tender chicken pieces with quartered artichoke hearts and sun-dried tomatoes for a savory flavor profile. Kale adds a fresh, slightly bitter green element, balanced by a splash of lemon juice to brighten the dish. The recipe starts by charring artichokes to deepen flavor, then cooking the chicken seasoned simply with salt and pepper.
Onions, garlic, and oregano form a fragrant base before the kale and sun-dried tomatoes join the pan. Adding pasta directly to the pan with water allows it to cook and absorb the flavors in one step. Final simmering with chicken and artichokes reheats everything and melds the ingredients. The option to add shaved Parmesan lends a creamy, salty finish.
This dish offers a hearty and balanced meal combining protein, vegetables, and pasta. Its one-pan preparation simplifies cleanup and timing while ensuring the pasta is infused with the savory sauce formed from cooking liquids, herbs, and cheese. It's suitable for a wholesome family meal or a convenient dinner.
Ingredients
- olive oil non- aerosol, spray form
- 1 .5-ounce can artichoke hearts quartered, drained
- 1 pound chicken tenderloin
- 1-1/2 teaspoon salt (plus more to taste)
- 1/4 teaspoon black pepper plus more to taste, freshly ground
- 1 small onion about 1 cup, chopped
- 2 tablespoons garlic about 5 cloves, chopped
- 1 tablespoon oregano divided, fresh, chopped
- 2 ounces sun-dried tomatoes not in oil, julienne-cut
- 6 cups kale packed, chopped, about 4 ounces
- 2 tablespoons lemon juice about 1/2 lemon, plus more to taste, fresh
- 8 ounces cavatappi pasta I used whole wheat
- 2 ounces Parmesan Cheese optional, shaved
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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