Chicken Pasta With Artichoke Hearts Recipes

CHICKEN ARTICHOKE PASTA

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Season the chicken with the Italian seasoning, 1 teaspoon salt, and ¼ teaspoon ground black pepper.
• In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat. Add the chicken and cook until golden brown on the outside and fully cooked inside. Add minced garlic (from 1 clove) along with artichoke hearts, and cook for another 2-3 minutes, stirring. Transfer to a plate and set aside.
• Wipe skillet clean. On the same skillet, heat 1 tablespoon olive oil over medium heat. Add the remaining minced garlic and cook about 2-3 minutes until fragrant. Add the crushed tomatoes and bring to a simmer. Then add the basil and the heavy cream. Stir to combine and bring back to a simmer for 1 minute. If it tastes a bit too acidic (tomatoes can taste acidic), add a few pinches of granulated sugar - it works like a charm! Adjust seasoning with salt and pepper if needed.
• To the sauce in the pan, add the chicken and artichokes back, along with the cooked fettuccine, and the fresh spinach. Toss everything until combined. Garnish with parmesan cheese and basil. Enjoy!

CHICKEN ARTICHOKE PASTA

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.

ARTICHOKE CHICKEN PASTA

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.

LEMONY CHICKEN WITH ARTICHOKE HEARTS

Steps:

• Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
• Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

CHICKEN WITH ARTICHOKES AND ANGEL HAIR

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.

CHICKEN-ARTICHOKE PASTA WITH HERBS

Steps:

• In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
• Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring frequently, until no longer pink in center. Remove chicken; cover to keep warm.
• Add artichokes to skillet; cook 1 minute. Add garlic; cook 30 seconds. Stir in wine. Heat to boiling; boil 30 seconds or until liquid begins to reduce. Add whipping cream; boil until slightly thickened, about 5 minutes. Remove from heat.
• Reserve 1 tablespoon of the herb mixture. Stir chicken, salt, 1 cup of the cheese and the remaining herb mixture into sauce. Serve with noodles; top with reserved herbs and remaining 1/4 cup cheese.

GREEK CHICKEN PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

PASTA WITH CHICKEN AND ARTICHOKES

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.

CHICKEN AND ARTICHOKE HEART FETTUCCINI ALFREDO

Steps:

• Cut away any excess fat from chicken, cube, and completely cook.
• Prepare noodles according to package directions.
• Drain artichoke hearts (no need to completely drain or rinse as the marinade adds a little to the alfredo sauce).
• Prepare alfredo sauce or heat up jar.***
• Add the cubed chicken and artichokes.
• Pour sauce over noodles and cover with cheese.
• Serve with garlic bread and a salad.
• *** Directions for alfredo sauce used:.
• Melt butter in a sauce pan and add half-n-half.
• Bring to a simmer, keep heat on low and stir in the cheeses.
• Simmer until smooth.