Serves 4

Prep time 10 min.

Cook time 20 min.

Ingredients

4 oz. whole grain penne pasta [or or regular penne pasta]

1 tsp. vegetable oil

12 oz boneless, skinless chicken breast halves, cut into bite-size pieces

2 cloves garlic, minced

1 can (14.5oz.) Del Monte® Cut Green Beans, drained

1 can (14.5oz.) Del Monte® Diced Tomatoes with Green Pepper and Onion [or Del Monte® Diced Tomatoes], not drained

1½ cup (12oz.) marinated quartered artichoke hearts, drained and coarsely chopped

⅓ cup chopped fresh basil [or 2 1/2 Tbsp. dried basil]

¼ tsp. salt

¼ cup pine nuts, toasted

¼ cup grated Parmesan cheese [or asiago cheese]

Directions

  1. Cook pasta according to package directions; drain.

  2. Meanwhile, heat oil in a large non-stick skillet over medium heat. Cook chicken and garlic about 4 minutes, stirring frequently, until chicken is browned.

  3. Stir in beans, tomatoes and artichoke hearts. Bring to a boil over medium-high heat; reduce heat to low. Simmer, uncovered, 15 minutes or until liquid is reduced slightly.

  4. Remove skillet from heat; stir in basil and salt.

  5. Place pasta on a serving platter, and spoon tomato mixture on top. Gently toss and sprinkle evenly with pine nuts and cheese.

 

VARIATIONS: Prepare as direceted, except:

  • For Meatless Artichoke White Bean Pasta — substitute one 15 oz. can no-salt-added navy beans, rinsed and drained, for chicken in Step 2.
  • For Shrimp-Artechoke Penne — substitute 12 oz. raw peeled shrimp for chicken in
    Step 2.

 

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