Print Options

 
 
 
 Print
Artichoke Chicken with Linguine Recipe

Artichoke Chicken with Linguine Recipe

Rita Brooks of Norman, Oklahoma loved this recipe so much, she spent weeks tracking it down after trying it at a meeting. “I’ve been making it for years and have shared it with friends and family. Hope you enjoy it, too!”
TOTAL TIME: Prep/Total Time: 20 min. YIELD:3 servings

Ingredients

  • 6 ounces uncooked linguine
  • 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup sherry or chicken broth
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 6 ounces sliced fresh mushrooms
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese

Directions

  • 1. Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
  • 2. Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
  • 3. Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture. Yield: 3 servings.

Nutritional Facts

1 cup chicken mixture with 1 cup linguine equals 683 calories, 36 g fat (12 g saturated fat), 100 mg cholesterol, 640 mg sodium, 51 g carbohydrate, 3 g fiber, 34 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.