One-Pan Mediterranean Chicken Pasta

Easy, fast and delicious.

One-Pan Mediterranean Chicken Pasta

Serves 4-5

Ingredients:
1/4 cup extra virgin olive oil
½ cup chicken, cooked and shredded
4 cloves garlic, minced
2 cups chicken broth
3/4 cup water
15oz can quartered artichoke hearts, quarters cut in half
pinch red chili pepper flakes
1/2lb penne pasta
2 Tablespoons fresh lemon juice
2 Tablespoons drained capers
1 cup cherry or grape tomatoes, halved
1 cup freshly grated parmesan cheese (shredded Parmesan or Romano)
1/2 cup lightly packed fresh basil leaves, chopped (or 1 tsp dried basil)

Directions: 

1. Heat oil in a large, nonstick skillet over medium-high heat. Add garlic then saute until golden brown.
2. Add chicken broth, water, artichoke hearts, red chili pepper flakes, 1/2 teaspoon salt, and pepper to the skillet then bring mixture to a boil and add pasta and chicken. Shake pan to make sure all the pasta is covered with liquid then place a lid on top, turn heat down to medium, and then simmer for 2 minutes less than package directions (you want the pasta to be under al dente as it will cook for a few more minutes in the sauce.)
3. Remove lid then add lemon juice, capers, and tomatoes, and then turn the heat up to high and reduce sauce for 2-3 minutes. Remove pan from heat then stir in parmesan cheese and basil. Let sit for 2-3 minutes to thicken then serve.

http://iowagirleats.com/2014/07/21/one-pan-mediterranean-chicken-pasta-gluten-free/#_a5y_p=2053833