Mexican Chicken with Penne and Sundried Tomatoes

Serves 4


About 1.5 to 2 C uncooked wheat penne pasta
½ lb chicken breasts, skinless, cut into small chunks
¾ C corn, canned or frozen/thawed
1/3 C red onion, chopped finely
1 6.5 oz bottle marinated artichoke hearts
1 4 oz can Ortega chiles, drained and diced small
1/3 C sundried tomatoes in oil, cut into large chunks
3 sprigs of fresh rosemary
1 T of taco seasoning mix
Salt and pepper to taste
2 T light olive oil


  • Bring a large pot of water to boil and cook the pasta until al dente. Time your preparation so your chicken mixture is ready for your pasta RIGHT when the pasta is ready. Don’t let perfectly cooked al dente pasta cook longer!
  • In a large saucepan, heat the oil and add the corn, onion and Ortega chiles, and a little salt and sauté for about 2 minutes. Add the chicken and the taco mix, and keep the pan on medium and sauté until chicken is about halfway done, for about 3 minutes. Add the marinated artichoke hearts, oil and all, and the sundried tomatoes. Nestle the rosemary on top and let simmer for about 3-4 minutes until chicken is done. Add a little salt and black pepper. (The artichoke hearts and sundried tomatoes are very salty, so you only need enough to balance the flavors.) When pasta is ready ladle the pasta in with a large spoon. It’s okay if a little of the pasta water gets added. Toss and serve with a bit of cracked black pepper on top and crusty bread!

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