1 1/2 pounds chicken breast tenders, cut into bite-sized pieces
4 garlic cloves, minced
1/2 cup white wine
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (15-ounce) cans artichoke quarters, rinsed, drained, and finely chopped
1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
1/3 cup finely chopped fresh basil
Chopped fresh basil (optional)
How to Make It
Cook pasta according to package directions, omitting salt and fat.
Heat oil in a large skillet over medium-high heat. Add chicken to pan; sauté 2 minutes or until browned. Add garlic; sauté 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat; stir in cheese and 1/3 cup basil. Place sauce and pasta in a large bowl; stir gently to combine. Garnish with chopped basil, if desired.
I read the reviews first and made some slight changes and was very pleased. I added red pepper flakes (about 1/4 tsp), 1/3 cup of sun-dried tomatoes, and increased the wine to 3/4 cup. I added the cheese last, then tossed it. Also, make sure you rinse artichokes thoroughly as one other reviewer suggested.
This was almost 4-stars, but AS IS, I'll give it 3. It has the potential to be fabulous with the addition of a thing or two - tweaked to any individual's taste. Next time I'll add crushed red pepper, thicken the sauce and increase the basil. It was incredibly quick and easy and that always helps on a busy weeknight! Very good.