Artichoke Chicken Pasta Recipe
Artichoke Chicken Pasta Recipe photo by Taste of Home

Artichoke Chicken Pasta Recipe

Read Reviews
4.5 25 27
Publisher Photo
Here's a colorful, delicious chicken dish that's easy enough for weeknights, special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 6 ounces uncooked fettuccine
  • 2 teaspoons all-purpose flour
  • 1/3 cup dry white wine or broth
  • 1/4 cup reduced-sodium chicken broth
  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 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, drained and halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese

Nutritional Facts

2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g protein Diabetic Exchanges:2 starch, 3 lean meat 2 vegetable 1 fat

Directions

  1. Cook fettuccine according to package directions; drain.
  2. Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
  3. In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  4. Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Artichoke Pasta in Healthy Cooking June/July 2008, p23

Full-Bodied White Wine

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


Reviews for Artichoke Chicken Pasta

AVERAGE RATING
(27)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (4)
3 Star
 (4)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
lcp
Reviewed Mar. 20, 2016

"I prepared the recipe with no variations. I used a good Chardonnay wine. The dish tasted fine, but was very bland."

MY REVIEW
Reviewed Mar. 13, 2016

"I always try to read the reviews before trying a new recipe, and I am glad I did... I totally omitted the tomatoes. This was easy to cut down to serve just two. The artichokes I used were the marinated variety, and I think that added more flavor. I can see this recipe being good with shrimp as well as the chicken it calls for. As a field editor, I am happy to give this recipe four stars."

MY REVIEW
Reviewed Feb. 20, 2016

"Didn't like the tomatoes in the dish as the skins peeled off. Next time will try can of diced tomatoes with roasted garlic or Italian herbs or roasted red bell peppers. I liked the review using cream of chicken soup with herbs. Will be trying that."

MY REVIEW
Reviewed Dec. 12, 2015

"It's an excellent dish. I add more veggies than called for just because it's easy to do. I don't understand why it calls for the tomatoes to be added so early - they just turn to mush. Otherwise, super tasty and satisfying."

MY REVIEW
Reviewed Oct. 29, 2015

"I used spinach fertilize and increased the vegetables. It was delicious and healthy. Thank you for the recipe."

Loading Image