One-Pot Chicken and Artichoke Cavatappi

Ingredients

• Olive oil spray ((non- aerosol))
• 1 14.5-ounce can quartered artichoke hearts, drained
• 1 lb chicken tenders
• 1-1/2 teaspoon salt (plus more to taste)
• 1/4 tsp freshly ground black pepper (plus more to taste)
• 1 small onion chopped (about 1 cup)
• 2 tbsp chopped garlic (about 5 cloves)
• 1 tbsp chopped fresh oregano (divided)
• 2 oz julienne-cut sun-dried tomatoes (not in oil)
• 6 cup packed chopped kale (about 4 ounces)
• 2 tbsp fresh lemon juice (about 1/2 lemon, plus more to taste)
• 8 oz cavatappi (I used whole wheat)
• 2 oz shaved parmesan ((optional))

Instructions

1. Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
2. Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.
3. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
4. Spray pan with more oil, add chicken to the pan and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
5. Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
6. Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
7. Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi, cover and cook for 10 minutes.
8. Cut chicken into 1-inch pieces.
9. Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
10. Remove cover and cook off any excess liquid if necessary.
11. Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.