- 6 ounces uncooked fettuccine
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 3 teaspoons olive oil, divided
- 1/2 cup fresh broccoli florets
- 1/2 cup sliced fresh mushrooms
- 1/2 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 2 teaspoons all-purpose flour
- 1/4 cup reduced-sodium chicken broth
- 1/3 cup white wine or additional reduced-sodium chicken broth
- 1 tablespoon minced fresh parsley
- 1 tablespoon shredded Parmesan cheese
- Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
- In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.
- Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.
- Drain fettuccine; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 4 servings.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Artichoke Chicken Pasta
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"Awesome!!! Instead of cooking my tomatoes I chopped them & sprinkled them on top like a garnish & sprinkled shaved Parmesan on top of that. Delicious!!!!!"
"This was an excellent recipe! I used spinach fettuccine instead of regular flour. It was very light. Tasted better the next day. Next time I will be adding more broccoli and tomatoes, and trying the white wine instead of adding the additional broth. I almost want to omit the chicken and substitute it for some crumbled italian sausage. I highly recommend this."
"Excellent! I increased the liquid slightly and increased the broccoli. I used frozen broccoli which was ok but the fresh would have been so much better. I also added a few tbsp of chopped capers. Yum."
"I love it when people list the changes they made. This gives me ideas. I HATE it when people review a recipe just to say they are PLANNING to try it or that they won't try it. Please don't do that."
"I doubled the liquids and used corn starch over flour, but it was really good. Definitly a great weekday recipe."