Description
This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, lemon juice, garlic, and oregano, is bursting with flavor.
Yield: 4servings | Serving Size: 21/2 cups pasta
Ingredients
Olive oil spray, (non- aerosol)
114.5-ounce can quartered artichoke hearts, drained
1poundchicken tenders
1-1/2teaspoonsalt, plus more to taste
1/4teaspoonfreshly ground black pepper, plus more to taste
1small onion chopped, about 1 cup
2tablespoonschopped garlic, about 5 cloves
1tablespoonchopped fresh oregano, divided
2ouncesjulienne-cut sun-dried tomatoes, not in oil
6cupspacked chopped kale (about 4 ounces)
2tablespoonsfresh lemon juice, about 1/2 lemon, plus more to taste
8ouncescavatappi, I used whole wheat
2ouncesshaved parmesan, (optional)
Instructions
- Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
- Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.
