Artichoke Chicken Pasta

    (67)
    40 minutes

    Artichoke hearts are divine and in this dish they are paired with chicken and fresh vegetables. A wonderfully light pasta.


    61 people made this

    Ingredients
    Serves: 4 

    • 125g pasta
    • 1 teaspoon olive oil
    • 3 skinless, boneless chicken breast halves - cut into strips
    • 1 teaspoon minced garlic
    • 1/4 cup chicken stock
    • 1/4 cup fresh chopped broccoli
    • 1/4 cup chopped tomatoes
    • 1/4 (400g) tin artichoke hearts, drained and sliced
    • 1/4 cup fresh sliced mushrooms
    • 1/4 cup chopped red capsicum
    • salt and pepper to taste
    • 4 tablespoons grated Parmesan cheese
    • 1 tablespoon chopped fresh parsley

    Directions
    Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

    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 stock into the pan, then add the broccoli and tomato and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red capsicum, 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 and Ratings
    Global Ratings:
    (67)

    Reviews in English (53)

    by
    43

    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!  -  04 May 2003  (Review from Allrecipes USA and Canada)

    by
    33

    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.  -  01 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    13

    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!  -  30 Aug 2011  (Review from Allrecipes USA and Canada)

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