ARTICHOKE CHICKEN PASTA
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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large 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 until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.
Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges
CHICKEN AND ARTICHOKE PASTA
"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
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 463 calories, Fat 10g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 875mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 36g protein.
ARTICHOKE CHICKEN
This is the most flavorful chicken you will ever have in your life! It is melt in your mouth to die for!
Provided by Amanda Bibb
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
- Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.
Nutrition Facts : Calories 548.4 calories, Carbohydrate 13.4 g, Cholesterol 96 mg, Fat 39.9 g, Fiber 3.8 g, Protein 34.4 g, SaturatedFat 8.3 g, Sodium 1225 mg, Sugar 0.6 g
CHICKEN ARTICHOKE PASTA
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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. , Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.
Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 520mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.
PASTA WITH CHICKEN AND ARTICHOKES
This is from All You Magazine. The combination of Fresh basil, artichoke hearts and olives really make this a flavorful dish! The original recipe called for up to a lb. of pasta. I reduced it to 12 oz. I also use whole wheat penne for more fiber and nutrients.
Provided by DesertRose15
Categories Chicken
Time 27m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil over high heat. Add pasta and cook until tender.
- While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
- Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Sprinkle with cheese and serve immediately.
Nutrition Facts : Calories 420.4, Fat 14.2, SaturatedFat 3.5, Cholesterol 42.3, Sodium 438.3, Carbohydrate 53.6, Fiber 10, Sugar 0.8, Protein 21.9
ARTICHOKE CHICKEN PASTA
Make and share this Artichoke Chicken Pasta recipe from Food.com.
Provided by weekend cooker
Categories Chicken Breast
Time 6h10m
Yield 6 meals, 6 serving(s)
Number Of Ingredients 9
Steps:
- In a slow cooker, combine chicken tenders, artichoke, roasted peppers, American cheese, worcestershire sauce, white wine, and soup and mix well.
- Cover and cook on low for 6-8 hours.
- 20 minutes before serving, fold in cheddar cheese, hot pasta, and salt and pepper to taste.
Nutrition Facts : Calories 639.3, Fat 28.4, SaturatedFat 15.4, Cholesterol 164.6, Sodium 1466, Carbohydrate 42.7, Fiber 5.3, Sugar 1.7, Protein 51.7
ARTICHOKE CHICKEN
Rosemary, mushrooms and artichokes combine to give this chicken a wonderful, savory flavor. I've served this healthy canned vegetable recipe for a large group by doubling the batch. It's always a big hit with everyone-especially my family! -Ruth Stenson, Santa Ana, California
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, brown chicken in butter. Remove chicken to an ungreased 13x9-in. baking dish. Arrange artichokes and mushrooms on top of chicken; set aside. , Saute onion in pan juices until crisp-tender. Combine the flour, rosemary, salt and pepper. Stir into pan until blended. Add chicken broth. Bring to a boil; cook and stir until thickened and bubbly, about 2 minutes. Spoon over chicken. , Bake, uncovered, at 350° until a thermometer inserted in the chicken reads 165°, about 40 minutes. Serve with noodles and sprinkle with parsley. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in the chicken to read 165°.
Nutrition Facts : Calories 232 calories, Fat 9g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 752mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges
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