Artichoke Chicken Pasta Recipe

4.5 29 31
Artichoke Chicken Pasta Recipe
Artichoke Chicken Pasta Recipe photo by Taste of Home
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Artichoke Chicken Pasta Recipe

Read Reviews
4.5 29 31
Publisher Photo
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 6 ounces uncooked fettuccine
  • 2 teaspoons all-purpose flour
  • 1/3 cup dry white wine or broth
  • 1/4 cup reduced-sodium chicken broth
  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 can (14 ounces) water-packed artichoke hearts, drained and halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese

Directions

Cook fettuccine according to package directions; drain.
Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.
Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Artichoke Pasta in Healthy Cooking June/July 2008, p23

Nutritional Facts

2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.

  • 6 ounces uncooked fettuccine
  • 2 teaspoons all-purpose flour
  • 1/3 cup dry white wine or broth
  • 1/4 cup reduced-sodium chicken broth
  • 3 teaspoons olive oil, divided
  • 1 pound boneless skinless chicken breasts, cut into thin strips
  • 1/2 cup fresh broccoli florets
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup cherry tomatoes, halved
  • 2 garlic cloves, minced
  • 1 can (14 ounces) water-packed artichoke hearts, drained and halved
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon shredded Parmesan cheese
  1. Cook fettuccine according to package directions; drain.
  2. Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
  3. In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.
  4. Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese. Yield: 4 servings.
Originally published as Chicken Artichoke Pasta in Healthy Cooking June/July 2008, p23

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Reviews forArtichoke Chicken Pasta

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MY REVIEW
lynnwright User ID: 7910567 274840
Reviewed Oct. 3, 2017

"Both hubby and I really enjoyed my adjustments to this awesome recipe. I used spaghetti squash spaghetti in place of the fettuccine because my husband is allergic to wheat and I'm allergic to his gluten-free pasta, and it's a healthier choice. I had a bit of broth to use up so I used all of it, which was about 3/4 cup.Because of the allergies, I used tapioca flour (starch) but it doesn't act quite the same as flour or cornstarch so I heated the broth while I started the veggies. I started with the broccoli, then added sliced and quartered cucumber instead of mushrooms, garlic and artichoke hearts. When the broth was really hot, I combined 1 tablespoon of tapioca with about 1/2 tablespoon of water then added that mixture to the broth and stirred a bit. It thickens within a few seconds. Then I added the seasonings, tomatoes and thickened broth to the veggies. I arranged the chicken, , which I had lightly coated with "Johnnies Garlic Spread and Seasoning" and baked in the oven, over the top of the other ingredients. I, like others, used more veggies because they're so yummy. and I also used more oregano. It tasted amazing and so full of flavor from fresh home grown veggies. I was enjoying the aroma so much I actually forgot the cheese. I might try to remember next time. Also look forward to trying with butternut squash or sweet potato fettuccine. Definitely a keeper! Thanks for this great recipe. :)"

MY REVIEW
afoth73 User ID: 1490711 272734
Reviewed Sep. 6, 2017

"My family loved this dish! My husband had a great idea of substituting sun dried tomatoes for the cherry tomatoes. I'm going to try it next time!"

MY REVIEW
xlsalbums User ID: 5254917 255485
Reviewed Oct. 16, 2016

"It could use a little more 'sauce'. I would probably add more tomatoes for color as well."

MY REVIEW
luann8190 User ID: 6756458 253698
Reviewed Sep. 5, 2016

"Delicious!"

MY REVIEW
lcp User ID: 175821 245706
Reviewed Mar. 20, 2016

"I prepared the recipe with no variations. I used a good Chardonnay wine. The dish tasted fine, but was very bland."

MY REVIEW
Beema User ID: 446601 245365
Reviewed Mar. 13, 2016

"I always try to read the reviews before trying a new recipe, and I am glad I did... I totally omitted the tomatoes. This was easy to cut down to serve just two. The artichokes I used were the marinated variety, and I think that added more flavor. I can see this recipe being good with shrimp as well as the chicken it calls for. As a field editor, I am happy to give this recipe four stars."

MY REVIEW
JoanieK53 User ID: 8355717 244159
Reviewed Feb. 20, 2016

"Didn't like the tomatoes in the dish as the skins peeled off. Next time will try can of diced tomatoes with roasted garlic or Italian herbs or roasted red bell peppers. I liked the review using cream of chicken soup with herbs. Will be trying that."

MY REVIEW
Kimberly Hines User ID: 1929928 239276
Reviewed Dec. 12, 2015

"It's an excellent dish. I add more veggies than called for just because it's easy to do. I don't understand why it calls for the tomatoes to be added so early - they just turn to mush. Otherwise, super tasty and satisfying."

MY REVIEW
MaggieWB User ID: 4951050 235925
Reviewed Oct. 29, 2015

"I used spinach fertilize and increased the vegetables. It was delicious and healthy. Thank you for the recipe."

MY REVIEW
ipperwash67 User ID: 3730031 231930
Reviewed Aug. 28, 2015

"This is a wonderful tasty recipe.. I didn't have enough chicken broth so added two cans of cream of chicken with herbs soup. Awesome. Thanks so much!!!!!!! Definitely will make again and again!"

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