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

Artichoke Chicken Pasta Recipe

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

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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