Chicken-Artichoke Penne Pasta

Green beans and chicken breasts cook in the same pan for this diced tomato and artichoke pasta dish. For a meatless variation, use navy beans instead of chicken. Pass the Parmesan cheese and pine nuts to add an Italian finish.

Serves

4
Prep Time
10 min.
Cook Time
20 min.
Green beans and chicken breasts cook in the same pan for this diced tomato and artichoke pasta dish. For a meatless variation, use navy beans instead of chicken. Pass the Parmesan cheese and pine nuts to add an Italian finish.
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.
 
Related Vegetarian