Chicken Penne with Artichoke Sauce

  • Yield: 4-6 servings


-- *water for boiling pasta
1tablespoon salt
1tablespoon olive oil
12ounces dry penne pasta
4-- boneless,skinless chicken breasts halves,pounded thin
1teaspoon salt
1teaspoon black pepper
3tablespoons olive oil
Creamy Ranch Artichoke Sauce:
2-- (6oz.) jars artichoke quarters in marinade,drained,rough chopped
1/3cup chopped white onions
2cloves garlic,peeled,minced
3cups heavy whipping cream
1tablespoon packaged Ranch dressing (dry)
1/2teaspoon white pepper


Heat a large pot of water over a hi heat, bring to a boil and add the 1 tbls. salt ,1 tbls. olive oil and 12 oz. penne pasta .Cook for 9 minutes or until pasta is aldente.Drain and set aside.

Pound chicken breasts between 2 sheets of plastic wrap to about 1/4 in. in thickness.Mix the salt and blk.pepper together.Sprinkle the breasts with the salt and pepper mixture.Heat a large skillet over a medium-hi heat with 3 tbls. olive oil. Add breasts to hot skillet and cook for 3-5 minutes per side or until chicken is done.Remove cooked chicken from skillet and slice each breast into thin strips , set aside.

In the same skillet the chicken was cooked in reduce heat to a medium to medium-hi heat.Drain and rough chop the artichokes,add to the heated skillet.Chop onions and place in the skillet with the chopped artichokes, cook for 5 minutes.Peel and mince 2 garlic cloves,add to the skillet,cook for 1 minute.Add heavy cream,ranch dressing and white pepper to the mixture,simmer 10-15 minutes.Stirring often.Remove from heat.

In a large bowl toss the pasta and chicken strips together with the hot creamy ranch artichoke sauce.Equally divide pasta mixture between 4-6 bowls.Serve hot.Serves 4-6.