Glutenfreie Penne mit getrockneten Tomaten und Artischocken

Zutaten

• 2 large boneless, skinless chicken breasts
• sea salt and pepper (to taste)
• 1 - 2 tbsp vegetable oil
• 6 cloves garlic, (coarsely chopped)
• 2 cups chicken broth
• 1/4 - 1/2 cup white wine ((optional))
• 6 oz sliced, oil-packed sun-dried tomatoes ((170ml))
• 6 oz marinated artichoke hearts ((170ml))
• 1 1/2 tsp each dried thyme, basil and oregano ((or 1 tbsp each fresh thyme, basil and oregano, plus more for garnish))
• 1/4- 1/3 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 12 oz gluten-free pasta ((340 gm))

Zubereitung

1. 1

   Heat oven to 400°F.

2. 2

   Cut chicken into bite-sized cubes. Pat dry with paper towel. Sprinkle with sea salt and pepper.

3. 3

   Heat oil in a heavy-bottomed oven-proof skillet over medium-high heat.

4. 4

   Put chicken in pan. Shake the pan just a little to prevent sticking. Cook for 8 - 10 minutes until lightly browned on all sides.

5. 5

   Remove to a plate.

6. 6

   Add chopped garlic cloves to the pan and cooking, stirring until just starting to brown.

7. 7

   Stir in chicken broth, white wine (optional), sun dried tomatoes, artichokes, thyme, oregano and basil. Continue to cook until liquid is reduced slightly, then stir in heavy cream. Add chicken back in.

8. 8

   Meanwhile, cook pasta according to package directions. Drain, reserving 1/4 to 1/2 cup of the pasta water.

9. 9

   Combine pasta, chicken mixture, half the Parmesan cheese and a little of the pasta water until you have your desired consistency, then spread in an ovenproof 9 x 13 pan. Top with the remaining 1/2 cup of freshly grated Parmesan.

10. 10

    Bake at 400°F for 5 - 7 minutes or until chicken is cooked through and cheese has melted. Garnish with fresh herbs and serve.