Artichoke Chicken Pasta

    Artichoke Chicken Pasta


    61 people made this

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

    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

    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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