Chicken and Artichoke in Lemon Vodka Sauce recipe

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Ingredients

1 (8 ounce) package penne pasta
1 tablespoon butter
1 pound skinless, boneless chicken breast halves
1 pinch Italian seasoning, or more to taste
1 pinch ground black pepper to taste
1 tablespoon olive oil
8 sun-dried tomatoes, cut in thin strips
2 cloves garlic, chopped
1 (10.75 ounce) can low-sodium chicken broth
1 tablespoon cornstarch
1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved
¼ cup vodka
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon dried parsley
½ teaspoon dried oregano
½ cup crumbled feta cheese, divided

Nutrition Info

585.3 calories
carbohydrate: 58.4 g
cholesterol: 90.2 mg
fat: 19.9 g
fiber: 6.5 g
protein: 39.1 g
saturatedFat: 6.3 g
servingSize: -
sodium: 781.5 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

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

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Recipe Yield

4 servings

Recipe Note

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

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