Back to Chicken and Artichoke Pasta

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print
Chicken and Artichoke Pasta Recipe

Chicken and Artichoke Pasta Recipe

“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
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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 chicken. Cook and stir for 4-5 minutes or until heated through.
  • 3. 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 each: 463 calories, 10g fat (2g saturated fat), 59mg cholesterol, 875mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 36g protein .

Reviews for Chicken and Artichoke Pasta

Sort By :
MY REVIEW
Helem
Reviewed Jun. 17, 2014

"Definitely will add garlic, but an easy, tasty meal!"

MY REVIEW
helenbaby
Reviewed Mar. 1, 2014

"I was looking for a chicken/Artichoke recipe and I tried this one. My husband and I loved it. However, I did add some garlic to the mushrooms and onions , a second can of tomatoes, and definitely used wine. After reading these reviews, I might try using marinated artichokes instead of the water-packed."

MY REVIEW
Shoes58
Reviewed Dec. 21, 2012

"according to family-it's awesome!!"

MY REVIEW
caaverill
Reviewed Nov. 7, 2012

"I think I will add some garlic next time."

MY REVIEW
leslie1966
Reviewed Aug. 25, 2012

"Very good. Makes a lot!!!"

MY REVIEW
scrapo
Reviewed Mar. 9, 2011

"I thought it could be more saucy so luckily I had two cans of diced tomatoes in the pantry which I added. I also added some shredded mozzeralla cheese and to save some time I used the pre-packged grilled italian chicken strips."

MY REVIEW
kecurrier
Reviewed Dec. 22, 2010

"My husband and I loved this recipe! Full of flavor and not too heavy."

MY REVIEW
KatieYeana
Reviewed Dec. 5, 2010

"My husband & I loved this dish! I added a couple cloves of garlic and extra basil for more flavor!"

MY REVIEW
janbak2jimbak
Reviewed Dec. 4, 2010

"This recipe was very delicious and easy to make. Since I didn't have the tomatoes with roasted garlic, I used plain canned tomatoes and placed my minced garlic in the oven with the cooked chicken and allowed it to roast then. I will be making this often!"

MY REVIEW
JodyR.
Reviewed Nov. 30, 2010

"Recipe looks wonderful. Will give a try. However, what struck me in the reviews is from IBake2. Loved your photo of mt. scene. Am amateur oil painter and would love to painter this scene. Can you send to jlredlin@hotmail.com if possible?"

MY REVIEW
transou4
Reviewed Nov. 30, 2010

"I used to make a very similar recipe that had roasted red peppers and no tomatoes. It was a family favorite. Always use the marinated art. hearts for more flavor."

MY REVIEW
l2bake
Reviewed Nov. 30, 2010

"Flavors are wonderful! This dish is delicious!"

MY REVIEW
marywittig
Reviewed Nov. 30, 2010

"This a great recipe, lower in fat than my usual chicken and artichoke recipe that calls for lots of heavy cream. For added zip, I used the marinade artichokes, instead of the plain. I add in some red peppers with the onion and mushrooms. Be sure to use fresh grated parmesan (vs Kraft in the can) for the best flavor."

MY REVIEW
rvgal237
Reviewed Nov. 30, 2010

"harelyrider, Are you sure that you used ALL the ingredients? I made it, and the green onions, tomatoes w/garlic, wine, psrmesan and basil sure gave it a nice flavor. Try it again. I will !"

MY REVIEW
nmharleyrider
Reviewed Nov. 29, 2010

"A more tasteless recipe you could not find anywhere."

MY REVIEW
Grandonna
Reviewed Nov. 29, 2010

"added some sun dried tomatoes - very yummy"

MY REVIEW
TSRatliff
Reviewed Jan. 19, 2010

"I definitely liked this recipe when it was fresh that night. But I didn't like it leftover -I threw it all out. I think the recipe calls for too much pasta. I'd make it with only 2 cups next time so that the sauce coats all the pasta."

MY REVIEW
jen_lancaster
Reviewed Nov. 9, 2009

"Absolutely delicious! A new favorite!"

Loading Image

Wine Pairings

Full-Bodied White Wine

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