Sometimes I have no idea how I do it. The collective “it.” Working a (demanding) full-time job, keeping up with the house, finding time for family and friends, indulging in my hobbies (baking and this blog) and challenging my creative spirit with freelance writing — for which I’m on deadline. Right. Now. September is typically one of the most hectic months of the year for me, and this one is no different. If I make it out alive, it’ll be a miracle.
It’s no surprise that after a full two days of baking for a bridal shower (see pics below), I needed to free up some time to work on my writing. (Did I mention I’m on deadline??) So, with some staple ingredients I had on hand — boneless skinless chicken breasts, roma tomatoes, garlic, artichoke hearts, Italian blend low-fat cheese and whole wheat penne — I whipped up this absolutely delicious Sunday Supper in no time. Of course, I had bookmarked the recipe on Pinterest because it seemed so quick and easy and full of flavor. Even I was surprised at just *how* quickly and easily it came together. I’ll definitely be making this one again very soon, and think it would be perfect for entertaining a crowd.
Now, back to my regularly scheduled deadline…
Italian Chicken with Tomatoes and Artichokes
(As seen on the “Our Story” blog and slightly adapted by TRB)
1 package (2) boneless skinless chicken breasts*
5 roma tomatoes, cored and chopped
2 cloves garlic, minced
1/2 bag frozen artichoke hearts
1 tbsp. dried basil
salt and pepper
5 tbsp. olive oil
1/2 cup low-fat shredded Italian blend cheese
1 cup whole wheat penne pasta
1. Preheat oven to 375 degrees. In a medium bowl, combine chopped tomatoes, garlic, artichoke hearts, dried basil and 3 tbsp. olive oil with salt and pepper to taste. Set aside.
2. Swirl 2 tbsp. olive oil on the bottom of a 9×13 baking dish. Add boneless skinless chicken breasts and season with salt and pepper on both sides. Add tomato and artichoke mixture to the baking dish.
3. Bake (covered with foil) for 40 minutes. Remove the nearly done chicken from the oven and sprinkle 1/4 cup of shredded cheese over each chicken breast. Turn the oven up to “Broil” and let cheese get golden and bubbly (about 10-15 minutes).
4. In the meantime, prepare whole wheat penne according to package directions. Drain pasta and add to dish. Remove chicken from oven and serve over pasta. Enjoy!!
*If making this recipe for 4 people, increase the number of chicken breasts to 4; use 7 or 8 tomatoes, depending on size; increase the number of garlic cloves to 3; amount of basil to 1 1/2 tbsp.; artichoke hearts to a full bag; cheese to 1 cup; and amount of pasta to 1lb.
What’s your favorite quick and easy recipe? Share with us! Post a comment below.
Here are photos from this weekend’s Hello Kitty-themed bridal shower. TRB is super excited to have been part of the special day!