Penne With Artichokes & Feta

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 10 ounces dried penne (about 3 cups)
• coarse salt
• 8 slices bacon
• 1 small onion, thinly sliced
• 1 (9 ounce) package frozen quartered artichoke hearts, thawed,drained,and cut in half (i use a tin of artichoke 10 oz and drained it.)
• 1 cup low sodium chicken broth
• 1/2 cup pitted kalamata olive, chopped
• 1 roasted red pepper, chopped
• 4 ounces crumbled feta cheese (3/4 cup)
• fresh ground black pepper
• 3 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 bring a large pot of water to a full boil and add the pasta and 1 tbs.
• 2 coarse salt.
• 3 cook until just tender, about 10 minutes.
• 4 drain and reserve while pasta is cooking, cook bacon until browned and crisp about 5 min.
• 5 and drain bacon on paper towel to help reduce the grease.
• 6 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.
• 7 add the artichokes and cook, stirring occasionally, until the vegetables are tender and lightly browned on the edges, about another 4 min.
• 8 pour in the broth.
• 9 increase the heat to high and bring to a boil, scraping up all the browned bits in the pan.
• 10 boil for 30 seconds to reduce the liquid slightly.
• 11 reduce the heat to med.
• 12 and add the drained pasta, olives, and red pepper.
• 13 toss until well blended and warmed.
• 14 remove the pan from the heat.
• 15 add the feta and salt and pepper to taste and stir a couple of times.
• 16 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.
• 17 taste and adjust the seasonings.
• 18 serve immediately with crumble bacon and chopped parsley.