Artichoke Chicken with Linguine Recipe

4.5 4 6
Artichoke Chicken with Linguine Recipe
Artichoke Chicken with Linguine Recipe photo by Taste of Home
Publisher Photo

Artichoke Chicken with Linguine Recipe

Read Reviews
4.5 4 6
Publisher Photo
Rita Brooks of Norman, Oklahoma loved this recipe so much, she spent weeks tracking it down after trying it at a meeting. “I’ve been making it for years and have shared it with friends and family. Hope you enjoy it, too!”
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 ounces uncooked linguine
  • 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup sherry or chicken broth
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 6 ounces sliced fresh mushrooms
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese

Directions

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture. Yield: 3 servings.
Originally published as Artichoke Chicken with Linguine in Cooking for 2 Spring 2008, p59

Nutritional Facts

1 cup: 683 calories, 36g fat (12g saturated fat), 100mg cholesterol, 640mg sodium, 51g carbohydrate (6g sugars, 3g fiber), 34g protein.

  • 6 ounces uncooked linguine
  • 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/2 cup chopped onion
  • 1 bay leaf
  • 2 tablespoons butter
  • 1/4 cup sherry or chicken broth
  • 1 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 6 ounces sliced fresh mushrooms
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1/3 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup grated Parmesan cheese
  1. Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
  2. Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
  3. Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture. Yield: 3 servings.
Originally published as Artichoke Chicken with Linguine in Cooking for 2 Spring 2008, p59

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Reviews forArtichoke Chicken with Linguine

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redken29 User ID: 7530322 232924
Reviewed Sep. 15, 2015

"This recipe has become a family favorite. It's easy to make and everyone loves it. This could be served in a restaurant. Love, love, love! My all time favorite!"

MY REVIEW
ksaffel User ID: 6828731 98254
Reviewed Jun. 4, 2013

"I substituted white wine for the sherry and used fresh garlic (1 toe chopped fine) and 1/4 tsp salt. Everyone loved it. No leftovers! This is a keeper. Thanks."

MY REVIEW
Moki1016 User ID: 6575768 68835
Reviewed Apr. 3, 2012

"This is a delicious recipe. I would chop the artichokes and mushrooms before starting the chicken and linguine."

MY REVIEW
LB2210 User ID: 5715294 168890
Reviewed Dec. 21, 2010

"Excellent! I used light sour cream, mayo and whole grain linguine. I substituted canola oil for the butter, and it turned out great. I had a little more than 10 oz chicken, so I upped all the other ingredients a bit. easy, stove-top recipe for a weeknight."

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