One-Pot Chicken and Artichoke Cavatappi
Indulge in this delightful One-Pot Chicken and Artichoke Cavatappi, featuring tender chicken, vibrant kale, and tangy sun-dried tomatoes. Infused with the zesty notes of lemon juice, aromatic garlic, and fragrant oregano, this dish is a symphony of flavors that will satisfy your palate.
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Ingredients
- Olive oil spray
- 1/4 teaspoon freshly ground black pepper
- 1 small onion chopped
- 2 tablespoons chopped garlic
- 1 tablespoon chopped fresh oregano
- 2 ounces julienne-cut sun-dried tomatoes
- 6 cups packed chopped kale (about 4 ounces)
- 2 tablespoons fresh lemon juice
- 8 ounces cavatappi
- 2 ounces shaved parmesan
- 1 14.5-ounce can quartered artichoke hearts, drained
- 1-1/2 teaspoon salt
- 1 pound chicken tenders
Instructions
- 1
Begin by warming a large non-stick skillet with high sides over medium heat. Lightly coat the surface with olive oil spray.
- 2
In two separate rounds, introduce the artichokes to the skillet and sauté until they develop a rich golden color, about 3 to 4 minutes. Once done, transfer them to a plate.
- 3
Season the chicken pieces with half a teaspoon of salt and a quarter teaspoon of black pepper.
- 4
Apply a bit more oil spray to the skillet, then add the seasoned chicken. Cook for 5 minutes, flipping halfway through the cooking time. Once finished, move the chicken to a plate and keep it aside.
- 5
Re-spray the skillet with oil, then add in the onions, garlic, and 2 teaspoons of oregano. Sauté while stirring until the onions become tender and golden, which should take around 4 minutes.
- 6
Incorporate the tomatoes and kale into the mixture, then season with 1 teaspoon of salt and half a teaspoon of black pepper.
- 7
Pour in 2 tablespoons of lemon juice along with 2 1/4 cups of water. Add the cavatappi pasta, cover the skillet, and let it cook for 10 minutes.
- 8
Chop the cooked chicken into 1-inch pieces.
- 9
Remove the lid, then stir in the chicken and artichokes. Lower the heat to medium-low, cover again, and let it cook for an additional 5 minutes or until the pasta is al dente and the chicken is warmed through.
- 10
If needed, take off the lid and allow any excess liquid to evaporate.
- 11
Serve the dish garnished with parmesan (if desired), the remaining oregano, and additional salt and black pepper to taste.