Chicken Artichoke Recipe
Campanelle | Chicken | Artichoke | Arugula | Overnight Tomatoes | Chardonnay Pan Sauce | Toasted Panko | Garlic Chips
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Ingredients
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Pasta
Chicken and Artichoke
Salad
Overnight Tomatoes
Chardonnay Pan Sauce
Toasted Panko and Garlic Chips
Method
Pasta Preparation
- 1
Cook the Pasta
In a large pot of salted boiling water, cook the campanelle pasta according to package instructions until al dente. Drain and set aside.
Chicken and Artichoke Cooking
- 2
Cook the Chicken
In a large skillet over medium heat, add a tablespoon of olive oil. Season the chicken breasts with salt and pepper. Cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.
- 3
Add Artichokes
In the same skillet, add the chopped artichoke hearts and sauté for 2-3 minutes until heated through.
Overnight Tomatoes Preparation
- 4
Prepare the Tomatoes
In a bowl, mix the halved cherry tomatoes with olive oil, balsamic vinegar, salt, and black pepper. Let sit overnight in the refrigerator.
Chardonnay Pan Sauce Making
- 5
Make the Sauce
In the same skillet used for the chicken, add minced garlic and sauté until fragrant. Pour in the Chardonnay and chicken broth, scraping the bottom of the skillet to deglaze. Let simmer for 5-7 minutes until reduced by half. Stir in butter until melted and combined.
Toasted Panko and Garlic Chips Preparation
- 6
- 7
Toast the Panko
In the same oil, add panko breadcrumbs and toast until golden brown. Remove and set aside.
