Chicken & Artichoke Penne

Yudhika is cooking with the fresh flavours of Italy today She starts by preparing a hearty Veal Cottage Pie topped with Parmesan Cheese followed by a Penne with Chicken and Artichoke dish. To finish off the feast a Malva Pudding with a touch of Italian liqueur and a luscious chocolate sauce.


  • 500g penne
  • 45ml olive oil
  • 4 chicken breasts, sliced across the grain
  • 1 onion, finely chopped
  • 200g bacon, chopped
  • 15ml garlic
  • 2 green chillies, chopped
  • 250ml chicken stock
  • 375ml white wine or stock
  • 45ml grated parmesan
  • 100ml fresh cream
  • 200g marinated or tinned artichokes, chopped 125ml grated parmesan Black pepper, to season Fresh basil, to garnish


  1. Step 1:
    1. Cook the penne according to the directions on the packaging.
  2. Step 2:
    1.  Heat a 28cm pan on high.
    2. Add 30ml sunflower oil and seal the slices of chicken fillet.
  3. Step 3:
    1. Heat the olive oil in pan.
    2. Add the onion and salt.
    3. Saute until pale golden in colour.
    4. Add the bacon and saute until the fat melts.
    5. Add the crushed garlic and fry until fragrant.
    6. Stir the chopped green chilli into the onion and bacon, then fry for a few seconds.
    7. Add the sealed chicken pieces and wine, simmer for 2 – 3 minutes.
    8. Stir in the grated parmesan and pour in the cream.
    9. Add the artichokes, and stir.
    10. Simmer until the sauce thickens slightly.
    11. Add the penne, and toss to coat.
    12. Season with black pepper.
    13. Cook until the penne heats through and garnish with fresh basil.