New Place - Big Load Haul Day- Easy Please-y Chicken, Artichoke, Tomato and Olive Penne

No es bueno.

Three carloads into the move and now just waiting for the movers to show up on this end! And pick out furniture, do endless assembly (The Colonel handles that), order stuff online that we can't find local and start to get to know the neighborhood!

The Colonel has taken me to Asiana Market which will do just fine for Asian and certain Middle Eastern fare, and Food City, which is a great Hispanic market with bakery, meats, spices, masa, and all sorts of good things, including a two pack of 4 pound or so sized whole chickens for .98 a pound!

When I first arrived, I checked out the bachelor provisions, and found Salisbury steak and turkey Banquet meals. Won't someone please help this poor man????

I made Steak Pizzaola one of the first nights but won't re-post it here. On the night of the third load haul, I made an easy pasta and chicken recipe, and served it along with salad and bread. This is among the first photos of the kitchen and table in the new home!

The dish is penne with chicken thighs, artichoke hearts, tomatoes, olives, parsley and parmesan.

Picked up pinto beans for Drunken Beans and stuff to marinate lime garlic chicken for frying Saturday night!

Mangia!

Easy Please-y Chicken, Artichoke, Tomato and Olive Penne

1 lb chicken thighs, cut into 1 inch pieces
2 garlic cloves, minced
2 14 oz cans artichoke hearts
2/3 cup Kalamata olives, sliced
1 pint cherry or grape tomatoes
2 tbsp. olive oil
1/2 cup white wine with 1 tsp chicken Better Then Bullion added
2 tsp dried oregano
2 tsp crushed red pepper
1/3 cup Italian parsley, chopped
1/2 cup parmesan
1 lb fettucine or tagliatelle

Heat a large skillet over medium high heat and add the olive oil. Toss the chicken with the oregano and crushed red pepper and add salt and pepper. Add chicken thighs in a single layer with space between the pieces. Cook in batches if needed so they brown and don't just steam. Turn after a few minutes, and brown the other side. You want to cook these to the 90% stage as they will be finished with the rest of the sauce at the end. Transfer to a plate and keep warm.

Brig water in a large pot to a boil and salt generously. Cook pasta according to package directions. While pasta is cooking, sauté the garlic in the large skillet for a minute or two. Add the wine, tomatoes, artichokes and olives, scraping up brown fond from the bottom of the pan. Continue cooking for 3 minutes or so, and add the chicken and any juices accumulated on the pan. Sautee for another 2 to 3 minutes to finish cooking the chicken.

Drain the pasta after reserving about 3/4 cup of cooking liquid, and add the pasta and reserved liquid to the sauce. Toss with the parsley and parmesan and serve.