This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.
Ingredients
- Olive oil spray, (non- aerosol)
- 1 14.5-ounce can quartered artichoke hearts, drained
- 1 pound chicken tenders
- 1-1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1 small onion chopped, about 1 cup
- 2 tablespoons chopped garlic, about 5 cloves
- 1 tablespoon chopped fresh oregano, divided
- 2 ounces julienne-cut sun-dried tomatoes, not in oil
- 6 cups packed chopped kale (about 4 ounces)
- 2 tablespoons fresh lemon juice, about 1/2 lemon, plus more to taste
- 8 ounces cavatappi, I used whole wheat
- 2 ounces shaved parmesan, (optional)
Directions
- 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.
- Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Spray pan with more oil, add chicken to the pan and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
- Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
- Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi, cover and cook for 10 minutes.
- Cut chicken into 1-inch pieces.
- Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
- Remove cover and cook off any excess liquid if necessary.
- Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.
