Chicken Artichoke Penne - Updated!

Serves: 2
1 cup uncooked Penne Pasta
4-6 oz. canned Alfredo Sauce (try this homemade!) or to taste
3 oz. Quartered Marinated Artichoke Hearts
2 Chicken breasts or 4-5 Chicken Tenders

Cook penne according to package directions in a medium sized sauce pan, adding a pinch or two of sea salt and dry minced garlic.*

While the pasta is cooking, sprinkle sea salt and freshly ground black pepper onto the chicken pieces. Throw the chicken on a hot stove-top grill or a Foreman. You can cook the chicken from fresh or frozen. Chop into bite sized pieces when browned and cooked through.

When the pasta is done, drain the water, don't rinse the pasta. Return it to the pot. Pull the artichokes pieces apart and throw them in the pot, add the chicken and the Alfredo sauce. Heat through and serve warm.

* You can use any form of garlic, like crushing a fresh garlic clove with a knife and tossing that in. Whatever you like.

Serving Suggestions: Eat with a light salad and garlic bread. Also a nice sparkling drink like white grape or pear.

***Update***

Feeding a host of demons? No Worries! This dish is easy to multiply for however many hordes you are serving. Let's hash out a few “smaller” numbers:

Servings 6:

3 cups uncooked Penne pasta

12-18 oz. Alfredo Sauce

9 oz. Quartered Marinated Artichoke Hearts

6 Chicken Breasts or Thighs Or 12 Chicken Tenders

Servings 12:

6 cups uncooked Penne pasta

24-36 oz. Alfredo Sauce

18 oz. Quartered Marinated Artichoke Hearts

12 Chicken Breasts or Thighs Or 24 Chicken Tenders

By your selfie? Just make half the original recipe. (Unless you are super hungry of course. Though I always say “Serving Sizes” are arbitrary anyway.) Easy like tripping over nothing.