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