Looking for some new summer recipes, this one jumped off the page from my new Southern Living that arrived a couple of days ago.
1 1/4 teas kosher salt, divided
1/2 lb penne pasta
1 lb chicken breast tenders
1 1/4 teas black pepper, divided
3 tables olive oil
1 pint cherry tomatoes
1 (9 oz) package frozen artichoke hearts, thawed
1 ( 6 oz) package fresh baby spinach
1 cup freshly grated Parmesan cheese
Bring 4 qt water to a boil in a stockpot over high heat. Add 1 teas salt; return to a boil. Add pasta; boil, stirring occasionally 11 minutes or until al dente. Drain, reserving 1 cup pasta water.
Sprinkle chicken with 1 teas each salt and pepper. Cook chicken in hot oil in a large skillet over medium-high heat 4 to 5 min on each side until golden on each side. Remove chicken from skillet. Add tomatoes to skillet; cook, stirring often 4 minutes. Stir in artichokes, 1/4 teas salt and pepper. Add 1/2 cup pasta water. Reduce heat to medium and cook stirring often 3 minutes or until tomatoes burst.
Stir pasta, spinach and 1/4 cup cheese into tomato mixture; toss with pasta mixture. Top with remaining cheese.