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Ingredients

• 12 ounces penne pasta
• 2 tablespoons pine nuts, toasted
• 2 tablespoons extra-virgin olive oil, divided
• 12 ounces boneless, skinless chicken breasts, trimmed and thinly sliced
• salt & freshly ground pepper to taste
• 2 small red bell peppers, thinly sliced
• 2 shallots, minced
• 2 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup balsamic vinegar
• 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• 1 cup pitted olives
• 1 9-ounce package frozen artichoke hearts, thawed, or 1 14-ounce can, rinsed
• parmesan cheese to top

Description

A Dinner Recipe For Pasta With Chicken, Olives, Red Peppers And Artichokes

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