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

Artichoke Chicken Pasta Recipe

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4.5 20
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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
   (22)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (2)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 28, 2015

"This is a wonderful tasty recipe.. I didn't have enough chicken broth so added two cans of cream of chicken with herbs soup. Awesome. Thanks so much!!!!!!! Definitely will make again and again!"

MY REVIEW
Reviewed Jul. 22, 2015

"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."

MY REVIEW
Reviewed Jul. 21, 2015

"I added extra of every vegetable EXCEPT artichokes (since I don't like them) I changed the name to " Vegetable Chicken Pasta" : )) Used chicken broth & drank the wine : )) LOVE IT!!!"

MY REVIEW
Reviewed Jul. 21, 2015

"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."

MY REVIEW
Reviewed Apr. 16, 2015

"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."

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