Sauteed Chicken Zucchini Artichokes and Tomatoes Over Pasta
Delight your taste buds with this vibrant and hearty Sauteed Chicken Zucchini Artichokes and Tomatoes Over Pasta, a one-skillet wonder that's perfect for busy weeknights or casual dinner parties. Juicy, golden-brown chicken breast pairs beautifully with tender zucchini, tangy artichoke hearts, and sweet cherry tomatoes, all gently tossed in a fragrant blend of garlic, dried basil, and oregano. A splash of chicken broth creates a light, flavorful sauce that clings perfectly to your favorite pasta, while freshly grated Parmesan cheese adds a savory finish. Ready in just 40 minutes, this Mediterranean-inspired dish offers a medley of textures and flavors that are as delicious as they are wholesome. Garnish with fresh parsley for a pop of color and serve up a meal that's sure to impress!
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 2 medium zucchini, sliced into half-moons
- 1 cup jarred marinated artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes (optional)
- 0.5 cup chicken broth
- 0.5 cup freshly grated Parmesan cheese
- to taste N/A salt
- to taste N/A black pepper
- 12 ounces pasta (spaghetti, penne, or your choice)
- 2 tablespoons fresh parsley, chopped (optional)
Directions
Step 1
Fill a large pot with salted water and bring it to a boil for the pasta. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Step 2
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
Step 3
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes, then slice into bite-sized pieces.
Step 4
In the same skillet, add the remaining 2 tablespoons of olive oil. Reduce the heat to medium and add the minced garlic, stirring frequently for about 1 minute until fragrant.
Step 5
Add the sliced zucchini to the skillet and sauté for about 3-4 minutes until slightly softened.
Step 6
Stir in the artichoke hearts and cherry tomatoes. Sprinkle with dried basil, dried oregano, and red pepper flakes (if using). Cook for 2-3 minutes until the vegetables are tender.
Step 7
Pour the chicken broth into the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Step 8
Add the cooked pasta, sliced chicken, and reserved pasta water to the skillet. Toss everything together until well combined and heated through.
Step 9
Remove the skillet from heat, then sprinkle with freshly grated Parmesan cheese. Adjust salt and black pepper to taste.
Step 10
Serve the pasta in bowls or plates, garnished with chopped fresh parsley, if desired.
Nutrition Facts
| Serving size | (1762.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2276.8 |
| Total Fat 103.5g | 0% |
| Saturated Fat 33.4g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 391.0mg | 0% |
| Sodium 3264.0mg | 0% |
| Total Carbohydrate 151.6g | 0% |
| Dietary Fiber 22.1g | 0% |
| Total Sugars 16.4g | |
| Protein 186.1g | 0% |
| Vitamin D 51.1IU | 0% |
| Calcium 1594.2mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 3172.8mg | 0% |
Source of Calories