Posted on | March 15, 2008 | 10 Comments
Happy Ides of March, everyone! In honor of Julius Caesar, let us eat well, and with an Italian-inspired meal! I remember making chicken with artichoke hearts in several different dishes in college, before I became a vegetarian. However, in the past 15 years a lot has changed and I don’t have all of my recipes from that time in my life!
This recipe was inspired by the memory of those meals eaten with friends in one of the townhouses on the Skidmore College campus. It was delicious then, and it is delicious in its current incarnation as well! Still easy, quick, and relatively inexpensive as well.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, top 8 allergen free, and South Beach phase 2 safe recipe.
- 1 lb whole grain pasta (we prefer the Tinkyada Brown Rice penne pasta)
- splash cooking oil (olive or canola)
- 1 medium onion, diced
- 3+ cloves garlic, minced
- 1+ pounds boneless-skinless chicken, cubed (we prefer thighs)
- 1 tsp basil
- 1 tsp oregano
- 1/2 tsp thyme
- dash cayenne pepper
- 2 pinches kosher or sea salt
- a few grinds of black pepper
- splash red or white wine (optional)
- 1 28oz can diced or petite-diced tomatoes
- 2 roasted red peppers, chopped
- 1 14oz can artichoke hearts, quartered
- 1 14oz can chick peas, drained
Cook pasta according to package directions. Double check cooking times – every pasta appears to have a different cooking time requirement!
The chicken part should take about 10 minutes if everything is chopped in advance, so you can start the chicken when the pasta has 10 minutes left to cook.
Warm oil in a large skillet over medium heat. Add onion and garlic, cook until they begin to soften.
Add chicken and spices to the onion/garlic mixture. Adding the spices at this stage will warm them in the oil and intensify the flavors. Brown the chicken.
When the chicken has browned, add a splash of wine to deglaze the pan (optional).
Add the can of diced tomatoes, red peppers, chick peas, and quartered artichoke hearts. Bring to a boil, then simmer, stirring occasionally.
When pasta is finished cooking, drain, then toss with the chicken & artichoke mixture. Serve, and watch it disappear!
Just make sure you put away the knife after you’re done using it…