Chicken Artichoke Pasta
Chicken Artichoke Pasta might be just the main course you are searching for. For $3.75 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 648 calories, 35g of protein, and 36g of fat each. 134 people have made this recipe and would make it again. It is brought to you by Taste of Home. Head to the store and pick up pepper, salt, olives, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 87%. This score is outstanding. Try Chicken Artichoke Pasta, Chicken and Artichoke Pasta, and Chicken And Artichoke Pasta for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
8 ounces uncooked bow tie pasta
1 to 2 tablespoons minced garlic
1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
3 tablespoons olive oil
1 can (2-1/4 ounces) sliced ripe olives, drained
1/2 teaspoon dried oregano
Shredded Parmesan cheese
1/4 teaspoon pepper
1/4 teaspoon salt
1-1/2 pounds boneless skinless chicken breasts, cubed
Equipment:
frying pan
Cooking instruction summary:
Directions 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. Yield: 6 servings. Originally published as Chicken Artichoke Pasta in Quick CookingJanuary/February 2006, p35 Nutritional Facts 1 serving (1-2/3 cups) equals 442 calories, 17 g fat (3 g saturated fat), 63 mg cholesterol, 520 mg sodium, 42 g carbohydrate, 4 g fiber, 32 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. 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.
2. Add garlic; cook 1 minute longer.
3. Stir in the artichokes, tomatoes and olives; heat through.
4. Drain pasta; toss with chicken mixture. Sprinkle with cheese.
Nutrition Information:
covered percent of daily need
