Food and Recipes Recipes Chicken-and-Artichoke Penne 3.0 (1) 1 Review A handheld Microplane grater makes it easy to add fresh Parmesan flavor. By Southern Living Editors Published on April 6, 2018 Print Rate It Share Share Tweet Pin Email Photo: Alison Miksch Hands On Time: 30 mins Total Time: 30 mins Yield: 6 to 8 servings Ingredients 1/4 cup plus 1 1/4 tsp. kosher salt, divided 1/2 pound penne pasta 1 pound chicken breast tenders 1 1/4 teaspoons black pepper, divided 3 tablespoons olive oil 1 pt. cherry tomatoes 1 (9-oz.) package frozen artichoke hearts, thawed 1 (6-oz.) package fresh baby spinach 1 cup freshly grated Parmesan cheese Directions Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes or until al dente. Drain, reserving 1 cup pasta water. Sprinkle chicken with 1 tsp. each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until golden. Remove chicken from skillet. Add tomatoes to skillet; cook, stirring often, 4 minutes. Stir in artichokes, 1/4 tsp. each salt and pepper, and 1/2 cup reserved pasta water. Reduce heat to medium, and cook, stirring often, 3 minutes or until tomatoes burst. Stir pasta, spinach, and 3/4 cup cheese into tomato mixture. Add up to 1/2 cup remaining pasta water, stirring constantly, until thin sauce forms. Chop chicken; toss with pasta mixture. Top with remaining cheese. Rate it Print