Chicken and Artichoke Pasta Recipe

Chicken and Artichoke Pasta

Photo by: Taste of Home

83% would make again

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“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

This recipe is:

Quick

This was emailed to me as a part of Taste of Home's recipe of the day.

It looks delicious and pretty straightforward.

The nutrition facts are at the bottom, not too scary!

Let me know if you try it out :) Love, Anna

• 5 Servings
• 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 Progresso ® 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.

Nutrition Facts: 1 cup chicken mixture with 1 cup pasta equals 463 calories, 10 g fat (2 g saturated fat), 59 mg cholesterol, 875 mg sodium, 59 g carbohydrate, 4 g fiber, 36 g protein.

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

Happy Thanksgiving from the McDaniels!

 Dad, of course mastered the turkey once again! It was so moist and tasty.

Jen made the most delicious Sweet Potato Casserole... BOMB! (recipe below!)

This is our stuffing (or as you might call it: dressing)... the best part are the apples and sausage, YUM!

You can't have Thanksgiving without Mom's famous garlic, cream cheese mash potatoes :)

Our dining room center piece 

My favorite dish this year was the sweet potatoes, so here's the recipe... you've got to try it! 

Sweet Potato Casserole

Ingredients

• 4 cups sweet potato, cubed
• 1/2 cup white sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 4 tablespoons butter, softened
• 1/2 cup milk
• 1/2 teaspoon vanilla extract
•  
• 1/2 cup packed brown sugar
• 1/3 cup all-purpose flour
• 3 tablespoons butter, softened
• 1/2 cup chopped pecans

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Thanksgiving Desserts at the McDaniel's

Pumpkin Gooey Butter Cake

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Sour Cream Rhubarb Pie

Ingredients

1 Pre-made refrigerated Pie Crust*

3 Tbsp. flour

1-1/4 c. sugar

1 c. sour cream

1/2 tsp. lemon juice

1/2 tsp. salt

1 egg, beaten

1 tsp. vanilla

3 c. rhubarb, cut into small pieces

topping ingredients:

1/3 c. flour

1/3 c. sugar

1 tsp. cinnamon

1/4 c. soft butter

Directions

Preheat oven to 400 degrees F. 

To the dry ingredients, add egg, sour cream, vanilla, and lemon; mix well. Add rhubarb. Pour into an unbaked 9-inch pie shell. Bake 15 minutes at 400 degrees F. (If crust looks golden to early, put foil around edges of pie, covering the crust!) Then, reduce heat to 350 degrees F for 30-40 minutes. Combine topping ingredients and sprinkle on pie. Return to oven for 15 minutes.

* I like to use homemade Betty Crocker style pie crust... it tastes that much better :)

This is my Grandma Siffring's recipe and it is definitely a McDaniel favorite!!! 

GOOGLE'S HAPPY THANKSGIVING!

Google has a great recipe to share!

This Thanksgiving holiday, we are grateful for many things: family, friends, and of course, food. Just in time for the big day, beloved cookbook author and TV chef Ina Garten offers everyone six simple yet delicious recipes to make one of the year's biggest dinner parties as easy as, well, pumpkin pie. Happy Thanksgiving, and Happy Cooking!


Yesterday, I had the real deal homemade pumpkin pie...Thanks, Ms. Greene!
Here is a recipe I found that you might want to try! 

Suzanne's Old Fashioned Pumpkin Pie

My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the purée and recipe from a can, the other using purée she made from a ripe sugar pumpkin. Each of us received two slices, one from each pie, without knowing which was which. The winner? The adults clearly preferred the pie made from scratch - it had a richer flavor (possibly due in part to added spices). One child preferred the pie made from the canned purée, the other two had no preference. Needless to say, everyone finished both of their slices, and the whipped cream too!

Suzanne's Old Fashioned Pumpkin Pie Recipe

INGREDIENTS

• 2 cups of pumpkin pulp purée from a sugar pumpkin* or from canned pumpkin purée
• 1 1/2 cup heavy cream or 1 12 oz. can of evaporated milk
• 1/2 cup packed dark brown sugar
• 1/3 cup white sugar
• 1/2 teaspoon salt
• 2 eggs plus the yolk of a third egg
• 2 teaspoons of cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon of lemon zest
• 1 good crust (see pâte brisée recipe)

* To make pumpkin purée from a sugar pumpkin: start with a small-medium sugar pumpkin, cut out the stem and scrape out the insides, discard (save the seeds, of course). Cut the pumpkin in half and lay cut side down on a rimmed baking sheet lined with silpat or aluminum foil. Bake at 350°F until fork tender, about an hour to an hour and a half. Remove from oven, let cool, scoop out the pulp. (Alternatively you can cut the pumpkin into sections and steam in a saucepan with a couple inches of water at the bottom, until soft.) If you want the pulp to be extra smooth, put it through a food mill or chinois.

METHOD

1 Preheat oven to 425°F.

2 Mix sugars, salt, and spices, and lemon zest in a large bowl. Beat the eggs and add to the bowl. Stir in the pumpkin purée. Stir in cream. Whisk all together until well incorporated.

3 Pour into pie shell and bake at 425°F for 15 minutes. After 15 minutes reduce the temperature to 350°F. Bake 40-50 minutes, or until a knife inserted near the center comes out clean.

4 Cool on a wire rack for 2 hours.

Serve with whipped cream. Serves 8.