Artichoke Chicken With Linguine Recipes

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LINGUINE WITH PARMESAN CHICKEN AND ARTICHOKES



Linguine with Parmesan Chicken and Artichokes image

Provided by Jamika Pessoa

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
8 ounces linguine
1/2 cup all-purpose flour
2 tablespoons finely grated Parmesan, plus more for garnish
1/2 teaspoon garlic powder
Freshly ground black pepper
8 thin chicken cutlets
2 to 3 tablespoons olive oil
1 1/2 cups chicken broth
2 cloves garlic, minced
One 14-ounce can artichoke hearts packed in water, drained and quartered
2 tablespoons drained capers
1 tomato, diced
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
  • Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
  • In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
  • Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
  • Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.

ARTICHOKE CHICKEN WITH LINGUINE



Artichoke Chicken with Linguine image

I loved this recipe so much, I 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! -Rita Brooks, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts :

CHICKEN WITH ARTICHOKES AND ANGEL HAIR



Chicken with Artichokes and Angel Hair image

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 25m

Number Of Ingredients 10

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves

Steps:

  • Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
  • Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
  • Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

Nutrition Facts : Calories 573 g, Fat 16 g, Fiber 4 g, Protein 54 g

ARTICHOKE CHICKEN



Artichoke Chicken image

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

1 (15 ounce) can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
1 pinch garlic pepper
4 skinless, boneless chicken breast halves

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

ARTICHOKE CHICKEN PASTA



Artichoke Chicken Pasta image

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

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

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

ARTICHOKE LINGUINE



Artichoke Linguine image

Make and share this Artichoke Linguine recipe from Food.com.

Provided by Engrossed

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

Steps:

  • Boil pasta according to directions.
  • In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
  • Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
  • Blend in the artichokes and the 2 tbsp of parmesan cheese.
  • Cover and simmer over low heat for about 8 minutes.
  • Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
  • Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
  • Serve immediately. (It still tastes good as leftovers too.).

CHICKEN WITH ARTICHOKES AND ANGEL HAIR PASTA



Chicken With Artichokes and Angel Hair Pasta image

Make and share this Chicken With Artichokes and Angel Hair Pasta recipe from Food.com.

Provided by lecole54

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

coarse salt, to taste
ground pepper, to taste
1/4 cup all-purpose flour
8 chicken cutlets, thick, about 1-1/2 pounds
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 (14 ounce) can artichoke hearts, packed in water, rinsed, drained, and quartered
2 tablespoons capers, rinsed and drained
2 tablespoons butter
8 ounces angel hair pasta
1/2 cup fresh parsley leaves, chopped

Steps:

  • Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side; transfer to a dish.
  • Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, parsley, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.
  • Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.

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