Artichoke Chicken Pasta Recipe
- 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
- 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.
2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
Reviews for Artichoke Chicken Pasta
"It could use a little more 'sauce'. I would probably add more tomatoes for color as well."
"I prepared the recipe with no variations. I used a good Chardonnay wine. The dish tasted fine, but was very bland."
"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."
"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."
"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."
"I used spinach fertilize and increased the vegetables. It was delicious and healthy. Thank you for the recipe."
"I disagree with ninamary, the essence of cooking is experimentation. I used thin spaghetti and doubled the amount of broccoli, mushrooms, and tomatoes. The result was a hearty yet light main course that I would be happy to make again."
"I didn't use broccoli but substituted asparagus. Also, since I live alone, I opted to use chicken tenders (two) instead of the breast. Less expensive and no waste. I will definitely make this again."
"This recipe was great and easy to make! I substituted asparagus, red peppers, and canned mushrooms, since I didn't have broccoli, artichoke hearts, or fresh mushrooms."
"This was good, but not great. I doubled the liquid because pasta dishes like this usually turn out dry. I'm glad I did. Seemed like it needed more flavor though. Also, you can wait to add the veggies until the end while it boils. Otherwise the perfectly cooked veggies end up overcooked by the time it's done. If I make it again, I will add crushed red pepper or something with a bit of flavor."
"I made this dish for Valentine's Day and it went over really well - we both loved it and will make it a part of our regular meals. I left out the mushrooms because I don't like them and I doubled up on the sauce as others recommended, but other than that I kept the recipe the same. In the future, I will probably double the broccoli and the tomatoes, because there wasn't quite enough of those compared to chicken. Great recipe!"
"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."
"Our whole family loves this recipe. Even the grandchildren. They are the hardest to please and all of them loved it."
"Why do you give reviews when you CHANGE the recipe??? You are suppose to make it the way it is printed to give a reveiw. If you change it have it printed as a different recipe not as a reveiw for this recipe!!!"
"Oh yummy. But next time I am substituting asparagus for the broccoli when it is in season. We just loved this light and tasty dish. Thanks for sharing it."
"Just wonderful - with a few slight variations. I used rotini as my pasta and I used half chicken and half shrimp. Both were already cooked, so just warmed cut up cooked chicken in pan initially, then continued as directed. I stirred in cooked shrimp just before adding the pasta to heat it through. When reheating if you add some extra liquid, stir in the parmesan cheese, and sprinkle fresh on top it is every bit as good."
"I made it for supper and it was a hit ,my husband loved it ,thank you for sharing it."
"A nice, basic, easily adaptable recipe. For my version, I saute sliced onion & the mushrooms to golden before adding the rest of veggies. I also add basil; fresh if I have it, and about 1/4 tsp of dill (sounds wierd, but try it!) I also like to add a little milk and a bit more flour to thicken the added liquid; I use flour that I've dry-toasted in a hot pan on the stove-it gives a richer flavor to sauces & gravies, as if a roux was used. I do a cup or so of it at a time and keep it on hand for a quick add-in. Be sure to stir almost constantly and WATCH it so it doesn't burn! Also great with shrimp. Asparagus pieces are a nice change-up for the broccoli, and so are frozen peas. And, I can't possibly only use 1 Tbl of Parm - more like 1 Tbl per serving! Cheese is my weakness."
"This recipe is very good the day that you make it. It does not save well at all in the fridge. I would recommend only making the portions that you will eat that day."
"this recipe is very good"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.