Chicken And Artichokes In Lemon Cream Sauce Over Penne Recipes

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CHICKEN CUTLETS WITH ARTICHOKES & LEMON-DILL SAUCE



Chicken Cutlets with Artichokes & Lemon-Dill Sauce image

You won't want to let a drop of this creamy lemon sauce go to waste. Serve with rice pilaf or roasted potatoes to soak it all up.

Provided by Carolyn Malcoun

Categories     Quick & Easy Low-Calorie Chicken Recipes

Time 20m

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
1 pound chicken cutlets
⅛ teaspoon salt
¼ teaspoon ground pepper
¼ cup heavy cream
3 tablespoons lemon juice
4 teaspoons cornstarch
1 cup unsalted chicken broth
1 (14 ounce) can artichoke hearts, rinsed and chopped
1 tablespoon chopped fresh dill

Steps:

  • Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper, add to the pan and cook, flipping once halfway, until cooked through, 6 to 8 minutes.
  • Meanwhile, whisk cream, lemon juice and cornstarch in a small bowl.
  • Transfer the chicken to a plate. Add broth to the pan; bring to a simmer over high heat, scraping up any browned bits. Cook until reduced by half, about 5 minutes. Whisk the cream mixture into the pan and cook, whisking, until thickened, about 2 minutes. Return the chicken and any accumulated juices to the pan along with artichokes and dill; cook for 1 minute.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 11.8 g, Cholesterol 81.9 mg, Fat 10.4 g, Fiber 2.6 g, Protein 29.8 g, SaturatedFat 4 g, Sodium 463.1 mg, Sugar 0.9 g

CHICKEN WITH LEMON ARTICHOKE SAUCE



Chicken with Lemon Artichoke Sauce image

This was a quick and easy dish with a yummy sauce that is easily adapted based on what you may have in the kitchen. The apple juice helps to cut some of the acidity of the lemon so there is still a nice tart bite to the sauce, but it's not overpowering. The addition of artichokes made for a nice, light sauce that complemented the chicken nicely!

Provided by shannonferger

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 4

Number Of Ingredients 12

4 (5 ounce) skinless, boneless chicken breast halves, pounded 1/4-inch thick
salt and ground black pepper to taste
3 tablespoons olive oil
2 tablespoons butter
6 fluid ounces white wine
1 cup chicken broth
8 teaspoons apple juice
8 teaspoons lemon juice
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
¼ cup heavy whipping cream
1 (14 ounce) can artichoke hearts, drained and chopped

Steps:

  • Season chicken breast halves with salt and pepper.
  • Heat oil and butter in a large skillet over medium-high heat. Fry chicken breasts in the hot skillet in batches until chicken is no longer pink in the center and juices run clear, about 5 minutes per side. Remove chicken from the skillet and keep warm.
  • Stir white wine into the skillet, scraping any browned bits off the bottom. Whisk chicken broth, apple juice, lemon juice, Parmesan cheese, and parsley in wine; simmer until liquid is reduced by half, about 10 minutes. Add heavy cream and whisk until sauce is smooth. Stir artichoke hearts into cream sauce; continue to cook until heated through, about 5 minutes. Serve sauce over chicken.

Nutrition Facts : Calories 469 calories, Carbohydrate 11 g, Cholesterol 126.3 mg, Fat 27.3 g, Fiber 2.2 g, Protein 36.2 g, SaturatedFat 10.6 g, Sodium 565.6 mg, Sugar 1.9 g

CHICKEN WITH ARTICHOKES AND LEMON



Chicken With Artichokes and Lemon image

If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.

Provided by Joan Nathan

Categories     dinner, one pot, poultry, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 11

2 large lemons
8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered, or about 1 1/2 cups frozen artichoke hearts)
6 bone-in, skin-on chicken thighs (about 2 pounds total)
Kosher salt and freshly ground pepper
2 tablespoons olive oil
1 medium yellow onion, diced
4 garlic cloves, chopped
1 tablespoon chopped fresh parsley, plus more to garnish
1/2 teaspoon saffron
1/2 teaspoon ground cinnamon
1 1/2 cups chicken broth, plus more if needed

Steps:

  • If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
  • Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird's beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
  • Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
  • Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
  • Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
  • Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.

CHICKEN AND ARTICHOKE IN LEMON VODKA SAUCE



Chicken and Artichoke in Lemon Vodka Sauce image

I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread.

Provided by NELLIE73

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 4

Number Of Ingredients 17

1 (8 ounce) package penne pasta
1 tablespoon butter
1 pound skinless, boneless chicken breast halves
1 pinch Italian seasoning, or more to taste
1 pinch ground black pepper to taste
1 tablespoon olive oil
8 sun-dried tomatoes, cut in thin strips
2 cloves garlic, chopped
1 (10.75 ounce) can low-sodium chicken broth
1 tablespoon cornstarch
1 (14 ounce) jar marinated artichoke hearts, drained and quartered, 1/4 cup liquid reserved
¼ cup vodka
2 tablespoons lemon juice
1 teaspoon Italian seasoning
1 teaspoon dried parsley
½ teaspoon dried oregano
½ cup crumbled feta cheese, divided

Steps:

  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
  • Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
  • Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
  • Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.

Nutrition Facts : Calories 585.3 calories, Carbohydrate 58.4 g, Cholesterol 90.2 mg, Fat 19.9 g, Fiber 6.5 g, Protein 39.1 g, SaturatedFat 6.3 g, Sodium 781.5 mg, Sugar 4.6 g

CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN



Creamy Lemon Artichoke Pasta with Chicken image

This Creamy Lemon Artichoke Pasta with Chicken, red peppers, and parsley has a bright, delicate lemon flavor in a creamy, garlicky parmesan sauce. An easy and flavorful one dish meal. Restaurant quality in under 30 minutes.

Provided by Kelly

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 lb box (454g) of penne or other pasta (cooked until al dente, then drained and tossed with 1 tablespoon butter.)
2 tablespoons olive or vegetable oil
1 pound chicken breasts ((454g))
Salt and pepper to taste
1 small onion diced
1 red bell pepper diced
4 cloves garlic finely minced
¾ cup chicken broth ((6oz, 170g))
1 ½ cup cream or half and half ((12oz, 340g))
¾ cup finely grated parmesan cheese ((3oz, 85g))
1 batch Easy Marinated Artichoke Hearts drained and chopped (*see note)
1 cup chopped fresh parsley ((1oz, 28g))
1 tablespoon lemon juice or to taste
Salt and pepper to taste

Steps:

  • For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
  • Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
  • When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.
  • Add remaining tablespoon oil to pan. Add onions and cook until softened.
  • Add red bell pepper and cook until almost softened.
  • Add the garlic. Stir, and cook for about 1 minute.
  • Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
  • Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
  • Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
  • Gently stir in chopped artichoke hearts and parsley.
  • Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
  • Salt and pepper to taste
  • Toss sauce with sliced chicken and hot buttered pasta. Serve.

CREAMY LEMON CHICKEN WITH SPINACH AND ARTICHOKES



Creamy Lemon Chicken with Spinach and Artichokes image

Like your favorite dip reinvented as a meal, and made healthier to boot! Sauteed chicken cutlets cook fast, and cream cheese provides a little richness with less fat than heavy cream.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 35m

Number Of Ingredients 14

1 pound chicken cutlets
Kosher salt and freshly ground pepper
Unbleached all-purpose flour, for dredging
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon fresh thyme leaves
1 1/4 cups low-sodium chicken broth
4 ounces cream cheese, room temperature
10 ounces baby spinach (7 cups)
1 package (9 ounces) frozen artichoke hearts, thawed, quartered if whole
3 tablespoons fresh lemon juice
1 ounce Parmigiano-Reggiano, finely grated (1/2 cup packed)
Steamed rice, for serving (optional)

Steps:

  • Heat a large cast-iron skillet over medium-high. Season chicken with salt and pepper; dredge in flour, shaking off any excess. Add butter and 1 tablespoon oil to skillet. When butter melts, add chicken in a single layer and cook, flipping once, until golden brown in places but not cooked through, about 3 minutes. Transfer to a plate.
  • Add remaining 1 tablespoon oil, garlic, and thyme to skillet; cook until fragrant, 10 seconds. Stir in broth and cream cheese; cook until mixture boils and cheese melts. Add spinach and cook, stirring, until wilted, 2 to 3 minutes. Stir in artichokes; cook 1 minute more. Return chicken and accumulated juices to skillet. Simmer, shaking pan occasionally, until sauce is reduced and thickened slightly and chicken is just cooked through, about 3 minutes. Remove from heat; stir in lemon juice and cheese. Serve over rice.

TURKEY PENNE WITH LEMON CREAM SAUCE



Turkey Penne with Lemon Cream Sauce image

You'll please every picky palate at the table with this colorful pasta dish. Creamy, satisfying and loaded with lively flavors, it's the perfect way to sneak some fresh veggies into little tummies. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

2 cups uncooked penne pasta
1/2 pound turkey breast cutlets, cut into 3/4-inch pieces
3 tablespoons butter, divided
2 cups fresh broccoli florets
3 small carrots, thinly sliced
2 garlic cloves, minced
2 tablespoons all-purpose flour
1-1/2 teaspoons chicken bouillon granules
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon salt
2-1/2 cups half-and-half cream
1/4 cup lemon juice
2 plum tomatoes, seeded and chopped

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm., In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, bouillon granules, thyme, pepper and salt until blended. Combine cream and lemon juice; gradually stir into broccoli mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened., Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through.

Nutrition Facts : Calories 528 calories, Fat 25g fat (16g saturated fat), Cholesterol 136mg cholesterol, Sodium 594mg sodium, Carbohydrate 43g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

PENNE WITH CHICKEN, ARTICHOKES, AND PESTO CREAM



Penne With Chicken, Artichokes, and Pesto Cream image

Make and share this Penne With Chicken, Artichokes, and Pesto Cream recipe from Food.com.

Provided by Brookelynne26

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces penne pasta
1 tablespoon olive oil
12 ounces boneless skinless chicken breasts, cut into 1 inch pieces
14 ounces artichoke hearts, drained and halved
14 ounces diced tomatoes, drained
1 cup heavy cream
1/2 cup pesto sauce
1/4 cup parmesan cheese
salt and pepper, to taste

Steps:

  • Cook pasta according to package directions. Drain and set aside.
  • Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
  • Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 736.3, Fat 30.3, SaturatedFat 15.8, Cholesterol 136.3, Sodium 719.9, Carbohydrate 87, Fiber 16.1, Sugar 4.8, Protein 33.9

CREAMY MUSHROOM-ARTICHOKE SAUCE



Creamy Mushroom-Artichoke Sauce image

Make and share this Creamy Mushroom-Artichoke Sauce recipe from Food.com.

Provided by Hey Jude

Categories     Sauces

Time 27m

Yield 2 1/2 cups

Number Of Ingredients 10

2 tablespoons butter
1 tablespoon oil
1/2 lb mushroom, sliced
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup chicken broth
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can artichoke hearts, drained and coarsely chopped
2 tablespoons fresh lemon juice
1/8 teaspoon ground red pepper (more if you like)

Steps:

  • Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.

Nutrition Facts : Calories 577.3, Fat 47.3, SaturatedFat 26.7, Cholesterol 124.2, Sodium 1094.5, Carbohydrate 28.5, Fiber 10.1, Sugar 5.2, Protein 17.2

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

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From share-recipes.net


CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE ...
Chicken and artichokes in lemon cream sauce over penne ... recipe. Learn how to cook great Chicken and artichokes in lemon cream sauce over penne ... . Crecipe.com deliver fine selection of quality Chicken and artichokes in lemon cream sauce over penne ... recipes equipped with ratings, reviews and mixing tips. Get one of our Chicken and ...
From crecipe.com


BAKED CHICKEN THIGHS WITH ARTICHOKES - ALL INFORMATION ...
Spread chicken and artichokes out on the baking sheet and season with salt and pepper. Whisk together butter, lemon juice, honey, garlic, and Italian seasoning. Pour sauce over chicken and artichokes. Bake for 20-30 minutes, spooning sauce from pan over the chicken and artichokes half way through and again at the end.
From therecipes.info


SAUTEED ARTICHOKES IN LEMON GARLIC SAUCE RECIPES
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE. Provided by Susannah Locketti. Categories main-dish. Time 35m. Yield 4 servings. Number Of Ingredients 15. Ingredients; 8 ounces dried penne pasta: Olive oil cooking spray: 1 tablespoon butter: 3 cloves garlic, minced: 16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips: …
From tfrecipes.com


PASTA RECIPE WITH ARTICHOKE HEARTS - ALL INFORMATION ABOUT ...
Artichoke Chicken Pasta Recipe: How to Make It tip www.tasteofhome.com. Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook …
From therecipes.info


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