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

Artichoke Chicken Pasta Recipe

Read Reviews (13)
4.73 13
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
  • 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Drain fettuccine; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Artichoke Pasta in Healthy Cooking June/July 2008, p23

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.

Full-Bodied White Wine

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

Reviews for Artichoke Chicken Pasta(13)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 28, 2014

Awesome!!! Instead of cooking my tomatoes I chopped them & sprinkled them on top like a garnish & sprinkled shaved Parmesan on top of that. Delicious!!!!!

MY REVIEW
Reviewed Oct. 25, 2013

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.

MY REVIEW
Reviewed Jan. 28, 2013

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.

MY REVIEW
Reviewed Jan. 2, 2013

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.

MY REVIEW
Reviewed Feb. 11, 2012

I doubled the liquids and used corn starch over flour, but it was really good. Definitly a great weekday recipe.

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