Chicken And Artichoke In Lemon Vodka Sauce - cooking recipe

Ingredients

1 (8 ounce) package penne pasta
1 tablespoon butter
1 pound skinless, boneless chicken breast halves
1 pinch Italian seasoning, or more to taste
1 pinch ground black pepper to taste (optional)
1 tablespoon olive oil
8 sun-dried tomatoes, cut in thin strips
2 cloves garlic, chopped
1 (10.75 ounce) can low-sodium chicken broth
1 tablespoon cornstarch
1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved
1/4 cup vodka
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1/2 cup crumbled feta cheese, divided

Preparation

Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.