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Chicken and Artichoke Pasta

 Chicken and Artichoke Pasta
“Without a doubt, this is the meal my husband requests most often. I like to serve it with a loaf of crusty French bread. It makes a speedy weeknight dinner.” Laurel Johnson - Sterling Heights, MI
5 ServingsPrep/Total Time: 30 min.


  • 4 cups uncooked bow tie pasta
  • 1 pound chicken tenderloins, cut into 1-inch pieces
  • 2 tablespoons olive oil, divided
  • 1/2 pound sliced fresh mushrooms
  • 1/2 cup chopped green onions
  • 2 tablespoons white wine or chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
  • 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
  • 1/4 teaspoon salt
  • 2 teaspoons cornstarch
  • 2 teaspoons cold water
  • 1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil
  • 1/2 cup shaved Parmesan cheese


  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, saute chicken in 1 tablespoon oil until no longer pink.
  • Remove and keep warm.
  • In the same skillet, saute mushrooms and onions in remaining oil
  • until tender; add wine, stirring to loosen browned bits from pan.
  • Reduce heat to medium. Stir in the tomatoes, artichokes, salt and

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Chicken and Artichoke Pasta (continued)

Directions (continued)

  • chicken. Cook and stir for 4-5 minutes or until heated through.
  • Combine cornstarch and water until smooth. Gradually stir into pan.
  • Bring to a boil; cook and stir for 1 minute or until thickened. Stir
  • in basil. Drain pasta; serve with chicken mixture and cheese. Yield:
  • 5 servings.
Nutritional Facts: 1 cup chicken mixture with 1 cup pasta equals 463 calories, 10 g fat (2 g saturated fat), 59 mg cholesterol, 875 mg sodium, 59 g carbohydrate, 4 g fiber, 36 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.