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Name: Chicken-Artichoke Penne
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 4 oz. uncooked whole grain or regular penne pasta; 1 teaspoon canola oil; 12 oz. boneless skinless chicken breast halves, cut into bite-size pieces; 2 cloves garlic, minced; 1 can (14.5 oz.) Del Monte® Cut Green Beans, drained; 1 can (14.5 oz.) Del Monte® Diced Tomatoes with Green Peppers and Onions or Del Monte Diced Tomatoes, undrained; 1 1/2 cups (12 oz.) marinated quartered artichoke hearts, drained and coarsely chopped; 1/3 cup chopped fresh basil leaves or 2 1/2 tablespoons dried basil leaves; 1/4 teaspoon salt; 1/4 cup pine nuts, toasted; 1/4 cup (1 oz.) Parmesan or Asiago cheese, grated

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INGREDIENTS

4 oz. uncooked whole grain or regular penne pasta
1 teaspoon canola oil
12 oz. boneless skinless chicken breast halves, ; cut into bite-size pieces
2 cloves garlic, ; minced
1 can (14.5 oz.) Del Monte® Cut Green Beans, ; drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes ; with Green Peppers and Onions or Del Monte Diced Tomatoes, undrained
1 1/2 cups (12 oz.) marinated quartered artichoke hearts, ; drained and coarsely chopped
1/3 cup chopped fresh basil leaves ; or 2 1/2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 cup pine nuts, ; toasted
1/4 cup (1 oz.) Parmesan or Asiago cheese, ; grated

Servings

INSTRUCTIONS

1. Cook pasta according to package directions; drain.

2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook chicken and garlic about 4 minutes, stirring frequently, until chicken is browned.

3. Stir in beans, tomatoes and artichoke hearts. Bring to a boil, over medium-high heat, and reduce heat to low. Simmer, uncovered, 15 minutes or until liquid is reduced slightly.

4. Remove skillet from heat; stir in basil and salt.

5. Place pasta on a serving platter, and spoon tomato mixture on top. Gently toss and sprinkle evenly with pine nuts and cheese.

VARIATIONS:

• For a meatless main dish, substitute one 15 oz. can no-salt-added navy beans, rinsed and drained for the chicken.

• For Shrimp-Artichoke Penne, substitute 12 oz. raw peeled shrimp for the chicken.

NOTES

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Chicken-Artichoke Penne

4 oz. uncooked whole grain or regular penne pasta
1 teaspoon canola oil
12 oz. boneless skinless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
1 can (14.5 oz.) Del Monte® Cut Green Beans, drained
1 can (14.5 oz.) Del Monte® Diced Tomatoes with Green Peppers and Onions or Del Monte Diced Tomatoes, undrained
1 1/2 cups (12 oz.) marinated quartered artichoke hearts, drained and coarsely chopped
1/3 cup chopped fresh basil leaves or 2 1/2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 cup pine nuts, toasted
1/4 cup (1 oz.) Parmesan or Asiago cheese, grated

1. Cook pasta according to package directions; drain. 
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook chicken and garlic about 4 minutes, stirring frequently, until chicken is browned. 
3. Stir in beans, tomatoes and artichoke hearts. Bring to a boil, over medium-high heat, and reduce heat to low.  Simmer, uncovered, 15 minutes or until liquid is reduced slightly. 
4. Remove skillet from heat; stir in basil and salt.  
5. Place pasta on a serving platter, and spoon tomato mixture on top. Gently toss and sprinkle evenly with pine nuts and cheese.

VARIATIONS:
• For a meatless main dish, substitute one 15 oz. can no-salt-added navy beans, rinsed and drained for the chicken. 
• For Shrimp-Artichoke Penne, substitute 12 oz. raw peeled shrimp for the chicken.

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Nutrition

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Serving Size: 1 Serving (4g)
Recipe Makes: 4 Servings

Calories: 14
Calories from Fat: 11 (79%)

Amt Per Serving		% DV

	Total Fat 1.2g	2 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 1.7mg		0 %
Potassium 11.5mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 14

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