Chicken and Artichoke Pasta Recipe

4.5 18 19
Chicken and Artichoke Pasta Recipe
Chicken and Artichoke Pasta Recipe photo by Taste of Home
Publisher Photo

Chicken and Artichoke Pasta Recipe

Read Reviews
4.5 18 19
Publisher Photo
“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
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
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.
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.
Originally published as Chicken and Artichoke Pasta in Simple & Delicious November/December 2009, p29

Nutritional Facts

1 each: 463 calories, 10g fat (2g saturated fat), 59mg cholesterol, 875mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 36g protein.

  • 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
  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.
Originally published as Chicken and Artichoke Pasta in Simple & Delicious November/December 2009, p29

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Reviews forChicken and Artichoke Pasta

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Helem User ID: 3356086 187676
Reviewed Jun. 17, 2014

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

MY REVIEW
helenbaby User ID: 6041392 173264
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 User ID: 2519954 108127
Reviewed Dec. 21, 2012

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

MY REVIEW
caaverill User ID: 4603355 103660
Reviewed Nov. 7, 2012

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

MY REVIEW
leslie1966 User ID: 3337908 101958
Reviewed Aug. 25, 2012

"Very good. Makes a lot!!!"

MY REVIEW
scrapo User ID: 2908723 186837
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 User ID: 5622951 168132
Reviewed Dec. 22, 2010

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

MY REVIEW
KatieYeana User ID: 5463099 118473
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 User ID: 3340583 187990
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. User ID: 4671915 169555
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 [email protected] if possible?"

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