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Artichoke Chicken with Linguine Recipe

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Rita Brooks of Norman, Oklahoma loved this recipe so much, she spent weeks tracking it down after trying it at a meeting. “I’ve been making it for years and have shared it with friends and family. Hope you enjoy it, too!”

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3 Servings
Prep/Total Time: 20 min.

Ingredients

6 ounces uncooked linguine
10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
1 bay leaf
2 tablespoons butter
1/4 cup sherry or chicken broth
1 cup water-packed artichoke hearts, rinsed, drained and chopped
6 ounces sliced fresh mushrooms
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan cheese

Directions

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture. Yield: 3 servings.

Nutrition Facts: 1 cup chicken mixture with 1 cup linguine equals 683 calories, 36 g fat (12 g saturated fat), 100 mg cholesterol, 640 mg sodium, 51 g carbohydrate, 3 g fiber, 34 g protein.

Artichoke Chicken with Linguine published in Cooking for 2 Spring 2008, p59

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