Mediterranean Salad With Artichokes Penne And Sun Dried Tomatoes Recipes

MEDITERRANEAN SALAD WITH ARTICHOKES, PENNE, AND SUN-DRIED TOMATOES

Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes image

Pasta plays a supporting role in this filling Mediterranean salad, while canned artichoke hearts, feta, and white beans share the spotlight.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 10

Ingredients

Coarse salt and ground pepper
1 cup penne pasta
1/4 cup sun-dried tomatoes (not oil-packed), thinly sliced lengthwise
2 tablespoons red-wine vinegar
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 head romaine lettuce (1 1/4 pounds), torn into bite-size pieces
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14 ounces) artichoke hearts (water-packed), drained and quartered
4 ounces feta, crumbled (1 cup)

Steps:

In a large saucepan of boiling salted water, cook pasta until 1 minute short of al dente. Add sun-dried tomatoes, and cook until tender and pasta is al dente, 1 minute more. Drain pasta and tomatoes, rinse under cold water, and drain again; transfer to a large bowl.
Make dressing: In a large bowl, whisk together vinegar, oil, mustard, and 1 tablespoon water; season with salt and pepper.
Add pasta and tomatoes, romaine, beans, artichoke hearts, and feta; toss until combined, and serve immediately.

Nutrition Facts : Calories 323 g, Fat 14 g, Fiber 9 g, Protein 13 g

BAKED CHICKEN AND ARTICHOKE PENNE WITH SUNDRIED TOMATOES

Baked Chicken and Artichoke Penne With Sundried Tomatoes image

I found this recipe at http://onceamonthmom.com/ (a great site that helps you fill your freezer by creating monthly menus using seasonal recipes). I haven't tried it yet...please review if you do!

Provided by Cynthia Q

Categories Chicken

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

14 ounces penne
2 cups cooked boneless skinless chicken breasts, diced
14 ounces artichoke hearts, undrained
1/4 cup sun-dried tomato, drained, thinly sliced
1/2 cup parmesan cheese
4 garlic cloves, minced
1 cup mozzarella cheese, shredded
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.

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