|Linguine with Chicken, Artichokes, and Sun-Dried Tomatoes
1 lb linguine
2 chicken breasts, pounded to even thickness
Sea salt & cracked black pepper
3 TBS olive oil, divided
2 TBS butter
1/2 medium onion, finely diced
1/2 tsp red pepper flakes
3 cloves garlic, minced
1 14.5 oz can quartered artichoke hearts, drained
1/2 cup sun dried tomatoes, diced
14 oz can of crushed tomatoes
1 cup heavy cream
3/4 cup chicken broth, more as needed
1 cup freshly grated Parmesan cheese, plus additional for garnish
2 TBS chopped basil, plus additional for garnish
1 TBS chopped parsley, plus additional for garnish
Cook pasta according to package directions. Drain (reserving 1/2 cup pasta water) and place in a large bowl.
Heat 1 TBS olive oil in a large saucepan until hot. Liberally salt and pepper the sides of the chicken and place in the pan to sear. Flip when the chicken gets nice and browned, 3-4 minutes each side. Remove chicken from the pan and set aside.
Add remaining olive oil and butter to pan. Add onions and red pepper flakes to pan and cook until the onions are translucent, stirring to scrape up any browned bits on the bottom of the pan. Add garlic and cook for another minute.
Slice the chicken breasts into strips. Add chicken, artichoke hearts, sun-dried tomatoes, and crushed tomatoes to the pan. Stir and cook for 8-10 minutes. Reduce heat to low and stir in cream and chicken broth. Add salt and pepper to taste. Cook until heated through, and then remove from heat.
Pour sauce over the top of the pasta. Toss with the Parmesan, basil, and parsley until coated. Add a couple of splashes of pasta water - or if you forget to reserve it, some chicken broth - if you need to thin the sauce a bit.
Yields: 6 main servings
Adapted from The Pioneer Woman Cooks