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

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Preparing the pizza sauce early in the week sure saves time later when it's used in this fast dinner. Tender chicken, roasted red peppers and marinated artichoke hearts put a flavorful spin on the red sauce that's served over pasta.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 jar (12 ounces) marinated quartered artichoke hearts
  • 4 boneless skinless chicken breasts (4 ounces each)
  • 1 tablespoon olive oil
  • 2 cups pizza sauce
  • 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
  • Hot cooked fettuccine

Nutritional Facts

1 each: 262 calories, 19g fat (3g saturated fat), 16mg cholesterol, 982mg sodium, 15g carbohydrate (8g sugars, 2g fiber), 8g protein.

Directions

  1. Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade.
  2. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a meat thermometer reads 170°. Serve with fettuccine. Yield: 4 servings.
Originally published as Tomato Artichoke Chicken in Quick Cooking September/October 2003, p35

Medium-Bodied Red Wine

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


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