Serving 2 ½ cups:
428 Cals
39 Protein
56.5 Carbs
5 Fats
This One-Pot Chicken and Artichoke Cavatappi with kale and sun-dried tomatoes, flavored with lemon juice, garlic, and oregano, is bursting with flavor.
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 the pan with olive oil spray.
Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate. 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 for 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 of 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.
