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Herbed Chicken and Pasta Skillet With Blistered Tomatoes, Artichokes, and Spinach
HEALTHY IDEAS PLACE(1)Tina Walton: "Took a little effort to make but turned out perfe…" Read More
22Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 1 lemon (large, about 1/4 c.)
- 2 Tbsp. dry white wine
- 1/4 cup olive oil
- 3 garlic cloves (small, minced)
- 1/4 tsp. kosher salt
- 1 tsp. dried parsley (or 1 Tbsp. chopped fresh parsley)
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1/2 tsp. oregano
- 1 tsp. lemon zest (fresh)
- 1/2 tsp. fresh ground black pepper
- 1 lb. boneless, skinless chicken breasts (and/or thighs - cut into bite size pieces)
- 1 Tbsp. cornstarch
- 1/4 cup water
- 1 red pepper (roasted and cut in strips, about 3/4 c. canned roasted red pepper)
- 2 cups penne pasta (whole grain)
- 3/4 cup artichoke hearts (canned, quartered)
- 1 1/2 cups grape tomatoes
- 3 cups fresh spinach
- 1/2 canned chickpeas
- 1/4 cup shaved Parmesan
- fresh parsley (chopped, for garnish, optional)
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Reviews(1)
Tina Walton 5 years ago
Took a little effort to make but turned out perfectly with no substitutions. Could use more red pepper if you like spice.