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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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(1-10) of 16 reviews

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Reviewed on Dec. 21, 2012 by Shoes58

according to family-it's awesome!!

Reviewed on Nov. 07, 2012 by caaverill

I think I will add some garlic next time.

Reviewed on Aug. 25, 2012 by leslie1966

Very good. Makes a lot!!!

Reviewed on Mar. 09, 2011 by scrapo

I thought it could be more saucy so luckily I had two cans of diced tomatoes in the pantry which I added. I also added some shredded mozzeralla cheese and to save some time I used the pre-packged grilled italian chicken strips.

Reviewed on Dec. 22, 2010 by kecurrier

My husband and I loved this recipe! Full of flavor and not too heavy.

Reviewed on Dec. 05, 2010 by KatieYeana

My husband & I loved this dish! I added a couple cloves of garlic and extra basil for more flavor!

Reviewed on Dec. 04, 2010 by janbak2jimbak

This recipe was very delicious and easy to make. Since I didn't have the tomatoes with roasted garlic, I used plain canned tomatoes and placed my minced garlic in the oven with the cooked chicken and allowed it to roast then. I will be making this often!

Reviewed on Nov. 30, 2010 by JodyR.

Recipe looks wonderful. Will give a try. However, what struck me in the reviews is from IBake2. Loved your photo of mt. scene. Am amateur oil painter and would love to painter this scene. Can you send to jlredlin@hotmail.com if possible?

Reviewed on Nov. 30, 2010 by transou4

I used to make a very similar recipe that had roasted red peppers and no tomatoes. It was a family favorite. Always use the marinated art. hearts for more flavor.

Reviewed on Nov. 30, 2010 by l2bake

Flavors are wonderful! This dish is delicious!

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