One-Pot Penne with Chicken, Artichokes, Cherry Tomatoes, and Olives
By America's Test KitchenPublished on September 11, 2020
Time
1 hour
Yield
Serves 4
Ingredients
Before You Begin
You can substitute 8 ounces of other pasta shapes for the penne; however, the cup amounts will vary as follows: 2¼ cups for orecchiette, 2½ cups for ziti and campanelle; 3 cups for medium shells; and 3¼ cups for farfalle. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add chicken, breaking up any clumps, and cook without stirring until lightly browned and just cooked through, 2 to 3 minutes; transfer to bowl and cover to keep warm.
- Add remaining 1 tablespoon oil and onion to pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in broth, water, pasta, and ½ teaspoon salt, increase heat to high, and bring to boil. Reduce heat to medium and simmer vigorously, stirring often, for 10 minutes. Stir in artichokes and continue to cook until pasta is tender and sauce is thickened, 5 to 8 minutes.
- Reduce heat to low and stir in tomatoes, olives, cooked chicken and any accumulated juices, and Parmesan. Cook, tossing pasta gently, until well coated, 1 to 2 minutes. Season with salt and pepper to taste, sprinkle with parsley, and serve with additional Parmesan.
Time
1 hourYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We set out to create a Mediterranean-style pasta that was lightly sauced and full of character. Boneless chicken breasts were an obvious starting point; we sliced and cooked them quickly then focused on the sauce. Penne pairs well with brothy sauces because the liquid binds to the tubes, inside and out. With this in mind, we browned minced onion with garlic, oregano, and red pepper flakes, then deglazing with wine for a slightly acidic base. Pouring in chicken broth and water, we simmered our penne in this flavorful liquid. Halfway through cooking, we started to introduce our Mediterranean flavors by adding frozen artichokes. Once the pasta was nearly cooked and the liquid had reduced to a tasty sauce, we stirred in quartered cherry tomatoes for a hit of bright acidity, kalamata olives for briny contrast, and grated Parmesan for a subtle creaminess.
Before You Begin
You can substitute 8 ounces of other pasta shapes for the penne; however, the cup amounts will vary as follows: 2¼ cups for orecchiette, 2½ cups for ziti and campanelle; 3 cups for medium shells; and 3¼ cups for farfalle. If necessary, add hot water, 1 tablespoon at a time, to adjust the consistency of the sauce before serving.
Instructions
- Pat chicken dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add chicken, breaking up any clumps, and cook without stirring until lightly browned and just cooked through, 2 to 3 minutes; transfer to bowl and cover to keep warm.
- Add remaining 1 tablespoon oil and onion to pot and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in wine, scraping up any browned bits, and cook until nearly evaporated, about 1 minute.
- Stir in broth, water, pasta, and ½ teaspoon salt, increase heat to high, and bring to boil. Reduce heat to medium and simmer vigorously, stirring often, for 10 minutes. Stir in artichokes and continue to cook until pasta is tender and sauce is thickened, 5 to 8 minutes.
- Reduce heat to low and stir in tomatoes, olives, cooked chicken and any accumulated juices, and Parmesan. Cook, tossing pasta gently, until well coated, 1 to 2 minutes. Season with salt and pepper to taste, sprinkle with parsley, and serve with additional Parmesan.
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