Friday, March 5, 2010

Penne with Chicken, Artichokes, and Peppers

Here's another recipe using the wonderful balsamic dipping sauce as a quick flavor enhancer. This recipe came about as one of those end of the week, what's left in the frig to cook, kind of things. I had a couple of chicken thighs left, along with some frozen artichokes, frozen peppers, and part of an onion. I found some whole wheat penne in the pantry and got set. I finished this off with a taste of goat cheese, which melted the whole melange together. If you don't like the taste of goat cheese, try another soft cheese like Brie.


2 tsp balsamic dipping sauce
2 chicken thighs or 1 chicken breast, cut into 1 inch by 1/2 inch strips
1/2 cup chopped artichoke hearts
1/2 cup chopped peppers
1/2 cup chopped onion
1/4 tsp minced garlic
1 Tbs toasted pine nuts
2 oz goat cheese

whole wheat penne or other pasta


Bring a large pot of water to boil, then cook the pasta according to directions. Drain. Prepare the chicken sauce while the pasta water is heating, and the pasta is cooking. Heat a non-stick saute pan and add the balsamic sauce. Add the chicken, onion, and garlic and cook until the chicken is almost done, about 3 minutes. Add the peppers and artichoke hearts and cook an additional minutes until hot. Add the pine nuts, then crumble the goat cheese and stir into mixture. Toss the chicken together with the pasta.

Stealthy Cooking Tip: Here's another great recipe for using whole wheat pasta. The trick is to add whole wheat pasta to a recipe that's new. That way there are no expectations as to taste. I think you'll find that everyone will enjoy the nutty taste that whole wheat pasta adds to a dish.

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