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Chicken and Artichoke Pasta Recipe

Chicken and Artichoke Pasta Recipe photo by Taste of Home

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“Without a doubt, this is the meal my husband requests most often. I like to serve it with a loaf of crusty French bread. It makes a speedy weeknight dinner.” Laurel Johnson - Sterling Heights, MI

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Chicken and Artichoke Pasta Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

20 10 30

Ingredients

4 cups uncooked bow tie pasta
1 pound chicken tenderloins, cut into 1-inch pieces
2 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil
1/2 cup shaved Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onions in remaining oil until tender; add wine, stirring to loosen browned bits from pan. Reduce heat to medium. Stir in the tomatoes, artichokes, salt and chicken. Cook and stir for 4-5 minutes or until heated through.
Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese. Yield: 5 servings.

Nutritional Facts 1 cup chicken mixture with 1 cup pasta equals 463 calories, 10 g fat (2 g saturated fat), 59 mg cholesterol, 875 mg sodium, 59 g carbohydrate, 4 g fiber, 36 g protein.

Originally published as Chicken and Artichoke Pasta in Simple & Delicious November/December 2009, p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken and Artichoke Pasta

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(11-16) of 16 reviews

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Reviewed on Nov. 30, 2010 by marywittig

This a great recipe, lower in fat than my usual chicken and artichoke recipe that calls for lots of heavy cream. For added zip, I used the marinade artichokes, instead of the plain. I add in some red peppers with the onion and mushrooms. Be sure to use fresh grated parmesan (vs Kraft in the can) for the best flavor.

Reviewed on Nov. 30, 2010 by rvgal237

harelyrider, Are you sure that you used ALL the ingredients? I made it, and the green onions, tomatoes w/garlic, wine, psrmesan and basil sure gave it a nice flavor. Try it again. I will !

Reviewed on Nov. 29, 2010 by nmharleyrider

A more tasteless recipe you could not find anywhere.

Reviewed on Nov. 29, 2010 by Grandonna

added some sun dried tomatoes - very yummy

Reviewed on Jan. 19, 2010 by TSRatliff

I definitely liked this recipe when it was fresh that night. But I didn't like it leftover -I threw it all out. I think the recipe calls for too much pasta. I'd make it with only 2 cups next time so that the sauce coats all the pasta.

Reviewed on Nov. 09, 2009 by jen_lancaster

Absolutely delicious! A new favorite!

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