Bowtie Pasta With Chicken and Artichokes

Farfalle with chicken
Bowtie pasta with chicken and tomatoes. Kemi H Photography / Getty Images
    45 min
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Lemon and basil help flavor this delicious chicken and bowtie pasta dish, along with mushrooms, artichokes, and Parmesan cheese. This makes a great dish for any day of the week, and the family will love it.

What You'll Need

  • 8 ounces bowtie pasta
  • 1 pound boneless chicken breasts
  • 1/4 teaspoon kosher salt, or to taste
  • dash freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 4 to 6 ounces sliced mushrooms
  • 1/2 cup chicken broth
  • 4 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cloves garlic, minced
  • 2 cans artichoke hearts (about 12 ounces each), drained, chopped
  • 1/2 cup chopped roasted red peppers, optional
  • 3 medium plum tomatoes or about 8 cherry tomatoes or grape tomatoes, sliced
  • 1/2 teaspoon dried leaf basil
  • 1/2 cup fresh shredded Parmesan cheese

How to Make It

  1. Cook pasta following package directions until tender; rinse and drain.
  2. Slice the chicken breasts into narrow strips and sprinkle lightly with 1/4 teaspoon salt and a dash of pepper.
  3. In a large saucepan, heat 2 tablespoons of the olive oil over medium heat; add chicken and cook, stirring, until cooked through, about 5 to 7 minutes. With a slotted spoon, remove chicken to a plate or bowl; set aside.
  4. Add the remaining olive oil and the mushrooms to the saucepan and cook, stirring, until tender. Add the broth, lemon juice, 1/2 teaspoon salt, 1/8 teaspoon pepper, the garlic, and artichoke hearts. Bring to a boil; reduce heat, cover, and simmer for 3 minutes.
  1. Stir in the tomatoes, basil, chicken, and the hot drained pasta; heat through. Toss with the Parmesan cheese just before serving.