I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.

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  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.

  • Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.

  • Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.

  • Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.

  • Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.

Nutrition Facts

585 calories; 19.9 g total fat; 90 mg cholesterol; 782 mg sodium. 58.4 g carbohydrates; 39.1 g protein; Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/09/2013
This was an awesome dinner tonight! There were two changes I made: I used a different pasta (Trader's Vegetable Radiatore) and I used goat cheese rather than feta--personal preferences. Otherwise I did follow this recipe. I prefer Trader Joe's marinated artichoke hearts because they aren't so overly wrought with salty flavor and the sun-dried tomatoes were in a pouch already julienned. It was totally excellent. The chicken I used was already in tenders so that made it even easier to make. Excellent flavor! I will definitely be making this dish on a regular basis! Thank you so much NELLIE73. Read More
(6)
9 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/09/2013
This was an awesome dinner tonight! There were two changes I made: I used a different pasta (Trader's Vegetable Radiatore) and I used goat cheese rather than feta--personal preferences. Otherwise I did follow this recipe. I prefer Trader Joe's marinated artichoke hearts because they aren't so overly wrought with salty flavor and the sun-dried tomatoes were in a pouch already julienned. It was totally excellent. The chicken I used was already in tenders so that made it even easier to make. Excellent flavor! I will definitely be making this dish on a regular basis! Thank you so much NELLIE73. Read More
(6)
Rating: 5 stars
11/09/2013
This was an awesome dinner tonight! There were two changes I made: I used a different pasta (Trader's Vegetable Radiatore) and I used goat cheese rather than feta--personal preferences. Otherwise I did follow this recipe. I prefer Trader Joe's marinated artichoke hearts because they aren't so overly wrought with salty flavor and the sun-dried tomatoes were in a pouch already julienned. It was totally excellent. The chicken I used was already in tenders so that made it even easier to make. Excellent flavor! I will definitely be making this dish on a regular basis! Thank you so much NELLIE73. Read More
(6)
Rating: 4 stars
01/13/2016
A nice light and tangy dish that was well received. Tastes great the next day too. I made it as closely to the recipe as possible and made a few notes to help out my teenage daughters should they want to make this again: 1) 1 package of penne for me is 16 oz--I've never seen 8oz boxes. 2) Broiling chicken breasts takes about 10-12 min per side in most ovens I've used and 1 1lb is usually 2 breasts. Use chicken tenderloin cuts to shorten this step and season heavily/cut into small cubes--way more than a pinch of seasoning. I will likely marinate the breasts in Italian dressing for a few hours next time. 3) Sundried tomatoes are hard to get here in anything but the julienned and packaged in oil variety. I used 1/2 C and blotted off most of the oil. 4) Garlic cloves vary by size. I chopped up a few cloves for 1T garlic. Read More
(2)
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Rating: 4 stars
11/21/2013
VERY GOOD Read More
(1)
Rating: 5 stars
01/17/2017
This was great on a lot of grounds even though I discovered partway through cooking that I didn't have nearly the amount of sun-dried tomatoes that the recipe called for so used some tomato garlic paste (the tubed kind). One of the reasons I give it five stars is the flexibility! I added a bag of baby spinach which was terrific and made it prettier. But you could really add any kind of veggie or none. Flavor also super delicious and easy and quick. I love the combination of lemon tartness and creaminess from the feta though I actually used 1/2 and 1/2 feta and soft goat cheese again because it's what I had. Read More
(1)
Rating: 5 stars
08/09/2015
Aromatically delightful fresh light flavorful dish. Will definitely make it again. Read More
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Rating: 5 stars
06/15/2016
Accidentally used all of the artichoke juice just added more cornstarch. Also added baby spinach wiTh the feta. Read More