This Sun-dried Tomato Artichoke Penne Pasta has robust Italian flavours of tomatoes, artichokes, garlic and Parmesan cheese, all in one gluten-free pasta and chicken dish!
Every time I’ve made my Baked Sun-dried Tomato and Artichoke Chicken recipe, I’ve said to Denis, “Wouldn’t this be great on pasta?”
Once I discovered that gluten and I were not good friends, I gave up eating pasta. I’ve tried gluten-free pasta made with brown rice and quinoa flour and well, let’s just say that the half-empty boxes are still sitting in my pantry. The only one I liked was one made with spelt flour.
Until last week.
When the folks from Barilla sent me some gluten-free penne pasta to review, I have to admit, I was a little skeptical. But the verdict? Two thumbs up! Denis even decided he likes it better than regular pasta.
So, I immediately got to work and adapted my favourite Italian-inspired chicken recipe to include this gluten-free penne from Barilla.
This Sun-dried Tomato Artichoke Penne Pasta dish is rich and creamy, it’s garlicky and spicy, and it’s the ultimate comfort food for a fall or winter day. Italian herbs like basil, oregano and thyme add colour and fresh flavour to tender pasta and lean chunks of skinless, boneless chicken breasts. The penne pasta holds its shape and has a warm appetizing colour too.
This is a simple chicken dinner recipe, ideal for a weeknight meal. Just brown cubes of boneless chicken in a skillet, remove to a plate, then sauté some garlic in the same pan. Add chicken broth, white wine (optional), oil-packed sun-dried tomatoes, marinated artichokes, and fresh herbs. Stir in a little cream to thicken the sauce if you like, then add the chicken back in. Combine with the cooked penne pasta and Parmesan cheese and bake in the oven for a few minutes, just until the chicken is cooked through and the cheese has melted.
That’s it! Easy comfort food for us gluten-free types who have been longing for pasta.
- 2 large or 4 small boneless,skinless chicken breasts
- sea salt and pepper
- 1 - 2 tbsp vegetable oil
- 6 cloves garlic, coarsely chopped
- 2 cups chicken broth
- ¼ - ½ cup white wine (optional)
- 6 oz sliced, oil-packed sun-dried tomatoes (170ml)
- 6 oz .marinated artichoke hearts (170ml)
- 1 1/2 tsp each dried thyme, basil and oregano (or 1 tbsp each fresh thyme, basil and oregano, plus more for garnish)
- 1/4- 1/3 cup heavy cream
- 1 cup or more freshly grated Parmesan cheese
- 12 oz package Barilla gluten-free Penne pasta (340 gm)
- Heat oven to 400°F.
- Cut chicken into bite-sized cubes. Pat dry with paper towel. Sprinkle with sea salt and pepper.
- Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat.
- Put chicken in pan. Shake the pan just a little to prevent sticking. Cook for 8 - 10 minutes until lightly browned on all sides.
- Remove to a plate.
- Add chopped garlic cloves to the pan and cooking, stirring until just starting to brown.
- Stir in chicken broth, white wine (optional), sun dried tomatoes, artichokes, thyme, oregano and basil. Continue to cook until liquid is reduced slightly, then stir in heavy cream. Add chicken back in.
- Meanwhile, cook pasta according to package directions. Drain.
- Combine pasta, chicken mixture and half the Parmesan cheese and spread in an ovenproof 9 x 13 pan. Top with the remaining 1/2 cup of freshly grated Parmesan.
- Bake at 400°F for 5 - 7 minutes or until chicken is cooked through and cheese has melted. Garnish with fresh herbs and serve.
I was provided with product from Barilla to review for this post, but all thoughts, feelings, and opinions expressed in this post are my own.
Kitchen Items I used to make this Sun-dried Tomato Artichoke Penne Pasta
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