A handheld Microplane grater makes it easy to add fresh Parmesan flavor.
1/4 cup plus 1 1/4 tsp. kosher salt, divided
1/2 pound penne pasta
1 pound chicken breast tenders
1 1/4 teaspoons black pepper, divided
3 tablespoons olive oil
1 pt. cherry tomatoes
1 (9-oz.) package frozen artichoke hearts, thawed
1 (6-oz.) package fresh baby spinach
1 cup freshly grated Parmesan cheese
How to Make It
Bring 4 qt. water to a boil in a stockpot over high heat. Add 1/4 cup salt; return to a boil. Add pasta; boil, stirring occasionally, 11 minutes or until al dente. Drain, reserving 1 cup pasta water.
Sprinkle chicken with 1 tsp. each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side or until golden. Remove chicken from skillet. Add tomatoes to skillet; cook, stirring often, 4 minutes. Stir in artichokes, 1/4 tsp. each salt and pepper, and 1/2 cup reserved pasta water. Reduce heat to medium, and cook, stirring often, 3 minutes or until tomatoes burst.
Stir pasta, spinach, and 3/4 cup cheese into tomato mixture. Add up to 1/2 cup remaining pasta water, stirring constantly, until thin sauce forms. Chop chicken; toss with pasta mixture. Top with remaining cheese.
This really could've been so great. But the salt was insane. I should've thought of that before dumping 1/4 cup into the pasta, but I'm not a very experienced cook.It was easy, smelled great, and looked pretty. It was barely edible. (We were starving, or else it wouldn't have been.)I'd consider trying it again with no salt. But this was just crazy bad. Such a disappointment!
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