Basil Artichoke Sauce with Roasted Chicken and Penne Pasta #glutenfree
I found this recipe for basil artichoke sauce when looking for a way to use up some of the fresh basil in the garden. I use frozen artichoke hearts (or canned if I can’t find frozen) because it’s just so much easier than prepping fresh artichokes. Although, I’m sure it tastes better with fresh artichokes simmered in ghee and wine.
Basil Artichoke Sauce with Roasted Chicken and Penne Pasta
1 large bone-in split chicken breast
Freshly ground black pepper
4 oz dry GF penne pasta
Basil Artichoke Sauce
3 1/2 tsp cornstarch
1 1/2 cups high fat coconut milk
1 can (14.5 oz) quartered artichoke hearts, drained and rinsed
3 tbsp Parmesan cheese
2 tbsp fresh basil, minced
2 tbsp white wine (or chicken broth)
2 tsp lemon juice, freshly squeezed
1/2 tsp ground white pepper
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper
Preheat the oven to 350 degrees F. Place the chicken breast in a roasting pan. Drizzle with olive oil then sprinkle with salt and pepper. Cook for about 1 hour. Remove when chicken breast is cooked through and set aside to cool. When cool enough to handle, remove the breast meat from the bone and cut into bite size pieces.
Meanwhile, cook your favorite GF penne pasta according the directions on the packaging.
In a small saucepan, heat the coconut milk over medium high heat until smooth. Add the cornstarch and whisk until incorporated. Bring to a boil and stir for 1-2 minutes, until thickened. Reduce the heat and add in the artichokes, Parmesan, basil, wine, lemon juice, peppers and salt. Cook for about 5 minutes more. Adjust seasonings to taste. Stir in the chicken pieces. Pour the sauce over the cooked pasta and serve with Parmesan and fresh basil garnish.
The original recipe came from TasteofHome.