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Chicken Artichoke Pasta Recipe
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Chicken Artichoke Pasta Recipe

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4.5 8 19
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Here’s a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. It’s so simple, I often leave the ingredients on the counter for my husband to fix. –Beth Washington, Ayer, Massachusetts
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

  • 8 ounces uncooked bow tie pasta
  • 1-1/2 pounds boneless skinless chicken breasts, cubed
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 1 to 2 tablespoons minced garlic
  • 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
  • 1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Shredded Parmesan cheese

Nutritional Facts

1-2/3 cup: 442 calories, 17g fat (3g saturated fat), 63mg cholesterol, 520mg sodium, 42g carbohydrate (2g sugars, 4g fiber), 32g protein

Directions

  1. Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer.
  2. Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese. Yield: 6 servings.
Originally published as Chicken Artichoke Pasta in Quick Cooking January/February 2006, p35

Medium-Bodied Red Wine

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


Reviews for Chicken Artichoke Pasta

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (15)
4 Star
 (2)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
lshaw@scsk12.org
Reviewed Oct. 10, 2014

"This is one of the family's all-time favorite Taste of Home recipes!! My 2 sons love to see this one coming! Wonderful collection of Mediterranean flavors. I do drain off quite a bit of the sun-dried tomato oil so it's not overpowering to the dish as a whole."

MY REVIEW
momcclanahan
Reviewed Apr. 4, 2012

"I make something similar with spicy turkey sausage instead of chicken. When I made it with chicken, I thought it needed more "zing" so I added 3 garlic cloves instead of the minced garlic and about 1/4 tsp red pepper flakes. Yum!"

MY REVIEW
OhBarbi
Reviewed Apr. 3, 2012

"This makes a gigantic amount of food. Hope you have a huge skillet. The sun-dried tomatoes are so overpowering, I could not taste the garlic. I also added some chopped red onion but could not taste that either."

MY REVIEW
mjounan
Reviewed Apr. 2, 2012

"I make something quite similar, but I use a 15 oz. can of diced tomatoes with Italian seasonings and add some pepperoni."

MY REVIEW
katlaydee3
Reviewed Apr. 21, 2011

"This was OK but not great. I really didn't like the flavor. Maybe it would be better with about 1/2 the tomatoes."

MY REVIEW
Netski628
Reviewed Mar. 9, 2011

"I am so amazed how few ingredients could be this tasty...Definitely a home run"

MY REVIEW
cheeriogirl
Reviewed Jul. 16, 2010

"It doesn't seem like enough pasta, but trust me, it is! It's also great with whole wheat pasta. I also added a bit more cheese. Great recipe."

MY REVIEW
Cahira
Reviewed Dec. 19, 2008

"fantastic!"

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