Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Bring a large pot of water to a full boil and add the pasta and 1 tbs. coarse salt. Cook until just tender, about 10 minutes. Drain and reserve While pasta is cooking, cook bacon until browned and crisp about 5 min. and drain bacon on paper towel to help reduce the grease. When cool, crumble into small pieces Add the sliced onion to the bacon drippings in the pan and cook over med heat stirring often until wilted, about 3 min. Add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min. Pour in the broth. Increase the heat to high and bring to a boil, scraping up all the browned bits in the pan. Boil for 30 seconds to reduce the liquid slightly. Reduce the heat to med. and add the drained pasta, olives, and red pepper. Toss until well blended and warmed. Remove the pan from the heat. Add the feta and salt and pepper to taste and stir a couple of times. Cover and set aside, stirring occasionally, until the cheese melts a bit but not completely and the pasta is coated in creamy, clingy sauce, about 2 min. Taste and adjust the seasonings. Serve immediately with crumble bacon and chopped parsley.
Yield Serves 4 Number Of Ingredients 8 Steps:
Heat 3 tablespoons oil reserved from artichokes in heavy large pot over medium-high heat. Add onion and garlic and sauté until onion is tender, about 7 minutes. Add tomatoes with their juices and artichokes. Simmer until sauce thickens slightly, about 8 minutes. Add pesto; simmer 1 minute longer. Mix in pasta and 1/3 cup cheese. Season pasta with salt and pepper.Transfer pasta to large bowl. Serve, passing additional Parmesan separately.
Time 50m Yield 4 Number Of Ingredients 13 Steps:
In a large pot with boiling salted water cook penne pasta until al dente. Drain. Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes. Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes. Season with salt and ground black pepper. Serve warm.
Yield Makes 4 to 6 servings Number Of Ingredients 7 Steps:
Mix first 6 ingredients in large bowl. Set tomato mixture aside. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Add hot pasta to tomato mixture and toss to coat. Season to taste with salt and pepper and serve.
