Pasta, Chicken and Artichokes

Pasta, Chicken and Artichokes

45 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
Kay
Recipe by  Kay

“Chicken breasts with pasta and artichokes.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
  2. In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
  3. Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
  4. Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.

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Reviews (45)

Rate This Recipe
NANCY GIBSON
37

NANCY GIBSON

I THOUGHT THIS WAS A GOOD LOW FAT RECIPE. I MADE A COUPLE OF ADDITIONS FOR MORE FLAVOR. I USED ABOUT 6 TABLESPOONS PARMESAN CHEESE AND 1/4 CUP FAT FREE 1/2 AND 1/2 PRE-MIXED WITH A LITTLE CORN STARCH AS A THICKENER. IT CHANGED FROM 4 STARS TO 5 WITH THE ADDED INGREDIENTS. WORTH TRYING AND EVEN BETTER THE NEXT DAY!

Thalisa
28

Thalisa

The theory behind the recipe sounded good, so I made it when I had a girl friend coming over for dinner. Looking at it more, it seemed to have strange proportions, especially if you expect to feed 4 people with the recipe, so I sort of winged it. I cooked the chicken, pulled it out of the pot leaving the liquid remaining, tossed in a boullion cube and about half cup each of Chardonnay and heavy cream. I upped the vegetables considerably: 1 whole tomato (chopped), a whole head of broccoli florets (cut small to cook easier), a whole red bell pepper (julenned) and probably close to a cup of sliced mushrooms. I did leave it at just one can of hearts though. It was plenty. Someone said this recipe was better the next day, but I wouldn't know, my tweaked version which probably should have fed 8 people or more if calculated against this recipe was demolished by 3 of us.

CookinBug
11

CookinBug

Excellent! I used 98% fat free/low sodium chicken broth and roasted red peppers since I didn't have any fresh on hand. I used whole wheat thin spaghetti for the pasta. Very tasty, light meal. Thank you! :)

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 7.5 g
  • 12%
  • Carbs
  • 25.6 g
  • 8%
  • Protein
  • 23.2 g
  • 46%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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