Pasta Chicken And Artichokes Recipes

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CHICKEN ARTICHOKE PASTA



Chicken Artichoke Pasta image

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

8 ounces uncooked bow tie pasta
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 to 2 tablespoons minced garlic
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
Shredded Parmesan cheese

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.

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

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

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.

PASTA WITH CHICKEN AND ARTICHOKES



Pasta With Chicken and Artichokes image

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

12 ounces penne or 12 ounces ziti pasta
3 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1 (14 ounce) can artichoke hearts, rinsed, drained and chopped (about 8)
1/4 cup kalamata olives or 1/4 cup other black olives, pitted and chopped
2 cups cooked chicken, shredded
1/2 cup canned low sodium chicken broth
2 tablespoons finely chopped fresh basil
1/2 cup grated parmesan cheese

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

ORZO WITH CHICKEN AND ARTICHOKES



Orzo with Chicken and Artichokes image

Orzo with Artichokes, Balsamic vinegar and Chicken -- as easy as A-B-C! Pancetta, spinach, and toasted pine nuts also play tasty parts in this pasta dish! This is a great way to use up leftover roast chicken (or turkey) meat!

Provided by Senoritapupnstuff

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 12

3 teaspoons olive oil, divided
3 ounces pancetta bacon, diced
½ medium onion, chopped
1 clove garlic, minced
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
1 ½ cups cubed, cooked chicken
1 (10 ounce) can artichoke hearts (water-packed), quartered
5 ounces baby spinach
1 (16 ounce) package orzo pasta
2 tablespoons pine nuts, toasted
⅛ cup balsamic vinegar

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Stir in pancetta, and cook until browned. Remove to paper towels.
  • Pour 2 tablespoons olive oil into skillet. Stir in onion, garlic, and red pepper flakes. Cook, stirring occasionally, until the onion is soft and translucent. Increase heat to medium high, pour in white wine; cook about 3 minutes.
  • Reduce heat to low, stir in chicken, artichoke hearts, and spinach. Cover, and cook to warm through.
  • Meanwhile, bring a pot of salted water to boil. Add orzo pasta and cook until al dente, about 8 to 10 minutes. Drain, and stir into chicken mixture.
  • Stir pine nuts and balsamic vinegar into pasta.

Nutrition Facts : Calories 758 calories, Carbohydrate 96.6 g, Cholesterol 55.2 mg, Fat 23.6 g, Fiber 7.4 g, Protein 35.5 g, SaturatedFat 6.3 g, Sodium 678.6 mg, Sugar 7.2 g

PASTA SALAD WITH CHICKEN AND ARTICHOKES



Pasta Salad with Chicken and Artichokes image

Make and share this Pasta Salad with Chicken and Artichokes recipe from Food.com.

Provided by Shawnee TX

Categories     Chicken

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb pasta shells
2 tablespoons oil
1 1/2 cups mayonnaise
3 tablespoons lemon juice
3 tablespoons parsley, Chopped
1 teaspoon dried basil
3 cups chicken, diced, cooked
1 (6 ) jar artichokes, chopped
1 dash Tabasco sauce
toasted almond

Steps:

  • Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
  • Drain well and rinse with cold water.
  • Shake out excess water and toss pasta with oil.
  • Combine mayonnaise, lemon juice, parsley and basil.
  • Place pasta in large bowl.
  • Add mayonnaise mixture, chicken, artichokes and tabasco.
  • Toss well.
  • Garnish with almonds.
  • For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.

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