Herbed Chicken and Pasta Skillet with Blistered Tomatoes, Artichokes, and Spinach
Herbed Chicken and Pasta Skillet with Blistered Tomatoes, Artichokes, and Spinach - This skillet dinner is packed with nourishing vegetables and chicken seasoned with a lemon and herb marinade. Delicious, colorful, and easy to make!
Servings: 4 servings
Ingredients
- 1/4 cup lemon juice About one large lemon
- 2 Tbsp. dry white wine
- 1/4 c. olive oil
- 3 small garlic cloves minced
- 1/4 tsp. kosher salt
- 1 tsp. dried parsley or 1 Tbsp. chopped fresh parsley
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. oregano
- 1 tsp. fresh lemon zest
- 1/2 tsp. fresh ground black pepper
- 1 lb. boneless skinless chicken breasts and/or thighs cut into bite size pieces
- 1 Tbsp. cornstarch
- 1/4 c. water
- 1 red pepper roasted and cut in strips (about 3/4 c. canned roasted red pepper)
- 2 c. whole grain penne pasta
- 3/4 c. canned quartered artichoke hearts
- 1 1/2 c. grape tomatoes
- 3 c. fresh spinach
- 1/2 can canned chickpeas
- 1/4 c. shaved parmesan
- fresh parsley chopped, for garnish
Instructions
For the Marinade
- In a small bowl, combine the lemon juice, white wine, olive oil, garlic, salt, parsley, basil, thyme, oregano, lemon zest, and black pepper. Whisk until thoroughly combined. Reserve 1/4 c. of marinade for sauce. Refrigerate if making ahead of time.
For the Chicken
- Place bite size pieces of chicken in a gallon Ziploc bag and add cornstarch. Move chicken around so cornstarch covers all pieces of chicken. Pour all but 1/4 c. of the marinade onto the chicken. Remove air, seal bag, and make sure all pieces of chicken are coated with marinade. Let sit in refrigerator for at least 30 minutes.
- Cook pasta as directed on package while chicken is marinating.
To roast the red pepper
- If you're not using canned roasted red pepper, you can do this at home. Heat oven to 450°F and line a small pan with foil. Cut pepper in half and remove seeds and stem. Place cut side down on foil-lined pan. Roast in 450° oven for about 20 minutes until the skin is soft, blistered, and somewhat charred.
- Remove from oven and carefully wrap the foil around the pepper, sealing it inside. Let cool for 10 minutes. Remove from foil and peel skin from the pepper. Slice into thin strips.
Put it all together
- Heat large skillet to medium high and add about 1-2 tsp. olive oil. Place marinated chicken in hot skillet and cook 7 to 8 minutes until chicken is cooked and slightly browned, stirring frequently.
- Add tomatoes, chickpeas, and artichokes, cooking about 3 minutes more till tomatoes are soft and slightly blistered.
- Reduce heat to medium. Stir in roasted red pepper, cooked pasta, and reserved marinade/water mixture. Continue stirring and reduce heat to low.
- Gently fold in spinach, cover, and remove from heat. Let the covered skillet sit for 2 to 3 minutes till spinach is warm and slightly wilted.
- Uncover, top with shave parmesan and fresh chopped parsley. Serve immediately.