Roast Chicken With Artichoke Penne - cooking recipe

Ingredients

1 - 2 3/4 lb chicken
1 - 13.5 oz can artichoke hearts, drained and halved
1 cup sun-dried tomatoes, chopped
18 oz penne pasta
1/2 cup white wine
1-2 tbsp olive oil
2 cloves garlic, peeled and minced
None None dried chili flakes, to taste
3/4 cup heavy cream
1 tbsp cornstarch, mixed with a little cold water to form a slurry
2 oz black olives

Preparation

Preheat oven to 325\u00b0F. Season chicken then place in a roasting pan and cook for 45 mins. Add artichokes and tomatoes and roast for another 30 mins.
Meanwhile, cook pasta in boiling salted water until al dente then drain and keep warm.
Remove chicken from oven and add wine and 1 cup water to the pan. Carve chicken then saute with olive oil, garlic and chili flakes until browned. Add artichokes, tomatoes and cooking liquid from roasting pan along with cream. Bring to a boil then add cornstarch slurry and simmer for 1 min. Toss with pasta and olives.