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One Pot Chicken and Artichoke Cavatappi

One-Pot Chicken and Artichoke Cavatappi

4.66 from 86 votes
This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Course: Dinner, Lunch
Cuisine: Italian

Ingredients

  • Olive oil spray ((non- aerosol))
  • 1 14.5-ounce can quartered artichoke hearts, drained
  • 1 pound chicken tenders
  • 1-1/2 teaspoon salt (plus more to taste)
  • 1/4 teaspoon freshly ground black pepper (plus more to taste)
  • 1 small onion chopped (about 1 cup)
  • 2 tablespoons chopped garlic (about 5 cloves)
  • 1 tablespoon chopped fresh oregano (divided)
  • 2 ounces julienne-cut sun-dried tomatoes (not in oil)
  • 6 cups packed chopped kale (about 4 ounces)
  • 2 tablespoons fresh lemon juice (about 1/2 lemon, plus more to taste)
  • 8 ounces cavatappi (I used whole wheat)
  • 2 ounces shaved parmesan ((optional))

Instructions

  • Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
  • Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.
    charred artichokes
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Spray pan with more oil, add chicken to the pan and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
  • Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
  • Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi, cover and cook for 10 minutes.
  • Cut chicken into 1-inch pieces.
  • Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
  • Remove cover and cook off any excess liquid if necessary.
  • Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.

Nutrition

Serving: 21/2 cups pasta, Calories: 428kcal, Carbohydrates: 56.5g, Protein: 39g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 83mg, Sodium: 1055mg, Fiber: 5g, Sugar: 8.5g
- WW Points: 6