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