One Pot Penne with Chicken Artichokes Cherry Tomatoes and Olives
Ingredients
- 1 pound boneless, skinless chicken breast , trimmed and sliced thin crosswise
- Salt and pepper
- 3 tablespoons extra-virgin olive oil
- 1 onion , chopped fine
- 6 garlic clove , minced
- 1 teaspoon minced fresh oregano or ¼ teaspoon dried
- ⅛ teaspoon red pepper flakes
- ½ cup dry white wine
- 2 cups chicken broth
- 1¾ cups water
- 8 ounces (2½ cups) penne
- 9 ounces frozen artichoke hearts , thawed
- 12 ounces cherry tomatoes , quartered
- ½ cup pitted kalamata olives
- 2 ounces Parmesan cheese , grated (1 cup), plus extra for serving
- 2 tablespoons minced fresh parsley
Instructions
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