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Artichoke Chicken Pasta

 Artichoke Chicken Pasta
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
4 ServingsPrep/Total Time: 30 min.


  • 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

2 of 2

Artichoke Chicken Pasta (continued)

Directions (continued)

  • 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.
Nutritional Facts: 2 cups equals 378 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 668 mg sodium, 41 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.