Chicken Artichoke Pasta With Herbs Recipes

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CHICKEN ARTICHOKE PASTA



Chicken Artichoke Pasta image

Here's a main course my whole family likes, including the kids! Similar to a restaurant favorite, it uses canned artichokes and olives and a jar of sun-dried tomatoes. It's so simple, I often leave the ingredients on the counter for my husband to fix. -Beth Washington, Ayer, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 11

8 ounces uncooked bow tie pasta
1-1/2 pounds boneless skinless chicken breasts, cubed
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
1 to 2 tablespoons minced garlic
2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered
1 can (2-1/4 ounces) sliced ripe olives, drained
Shredded Parmesan cheese

Steps:

  • 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.

Nutrition Facts : Calories 442 calories, Fat 17g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 520mg sodium, Carbohydrate 42g carbohydrate (2g sugars, Fiber 4g fiber), Protein 32g protein.

ARTICHOKE CHICKEN PASTA



Artichoke Chicken Pasta image

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., 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 and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

CHICKEN-ARTICHOKE PASTA WITH HERBS



Chicken-Artichoke Pasta with Herbs image

For a casual or dressed-up dinner, try this 25-minute meal of egg noodles in a creamy wine sauce, paired with Progresso® artichoke hearts and chicken. Make it your way with the quick and easy variation below.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 12

1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon chopped fresh tarragon leaves
4 cups uncooked medium egg noodles (8 oz)
1 tablespoon olive oil
1 package (14 oz) uncooked chicken breast tenders (not breaded), cut into 1 1/2-inch pieces
1 can (14 oz) Progresso™ artichoke hearts, drained, quartered
3 large cloves garlic, finely chopped
1/3 cup white wine or chicken broth
1 cup whipping cream
1/2 teaspoon salt
1 1/4 cups shredded Parmesan cheese (5 oz)

Steps:

  • In small bowl, mix parsley, chives and tarragon; set aside. Cook and drain noodles as directed on package.
  • Meanwhile, in 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring frequently, until no longer pink in center. Remove chicken; cover to keep warm.
  • Add artichokes to skillet; cook 1 minute. Add garlic; cook 30 seconds. Stir in wine. Heat to boiling; boil 30 seconds or until liquid begins to reduce. Add whipping cream; boil until slightly thickened, about 5 minutes. Remove from heat.
  • Reserve 1 tablespoon of the herb mixture. Stir chicken, salt, 1 cup of the cheese and the remaining herb mixture into sauce. Serve with noodles; top with reserved herbs and remaining 1/4 cup cheese.

Nutrition Facts : Calories 730, Carbohydrate 50 g, Cholesterol 190 mg, Fat 5, Fiber 8 g, Protein 44 g, SaturatedFat 21 g, ServingSize 1 Serving, Sodium 1440 mg, Sugar 4 g, TransFat 1 g

GARLIC AND HERB CHICKEN PASTA SALAD



Garlic and Herb Chicken Pasta Salad image

Provided by Tregaye Fraser

Categories     side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 16

1 pound fusilli pasta
1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon honey
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows
1 cup sliced grape tomatoes
1 cup diced fresh mozzarella
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper
Two 9-ounce bags refrigerated grilled garlic and herb chicken breast
One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside.
  • In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl.
  • Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper.

CHICKEN, ARTICHOKE AND BROCCOLI BAKE WITH HERB BREAD CRUMBS



Chicken, Artichoke and Broccoli Bake With Herb Bread Crumbs image

This one-dish dinner is indeed a casserole - but it's bright and light, and nearly effortless. Toss canned artichokes with capers, garlic and chicken stock, pour over chicken breasts and broccoli florets, then let the oven do the work. Canned artichokes are the main flavor builder here so opt for the firmer water-packed variety, which hold their shape better during cooking. While the casserole bakes, toast the panko bread crumbs and season them with dill. Serve the chicken with a squeeze of lemon for brightness and a sprinkle of herby bread crumbs for crunch.

Provided by Kay Chun

Categories     dinner, easy, casseroles, poultry, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

4 boneless, skinless chicken breasts (1½ to 2 pounds total)
1 small head broccoli (about 1 pound), tough stem discarded, head cut into 2-inch florets (about 4 cups)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
2 (14-ounce) cans quartered artichoke hearts in water, drained (about 4 cups)
1/2 cup low-sodium chicken broth
2 tablespoons drained capers
2 tablespoons unsalted butter, melted
5 garlic cloves, thinly sliced
1/2 cup panko bread crumbs
2 tablespoons chopped fresh dill
Lemon wedges, for serving

Steps:

  • Heat oven to 400 degrees. In a 3-quart baking dish, combine chicken, broccoli florets and 2 tablespoons oil; season with salt and pepper. Toss to evenly coat, spread broccoli in an even layer and arrange chicken breasts on top.
  • In a large bowl, combine artichokes, broth, capers, butter, garlic and 2 tablespoons oil and season with salt and pepper. Gently toss, then spoon mixture over chicken and broccoli. Bake until chicken is cooked through and artichokes are golden in spots, 30 to 35 minutes.
  • Meanwhile, in a small skillet, heat remaining 1 tablespoon oil over medium. Add panko, reduce heat to medium-low and cook, stirring frequently, until golden and crisp, 8 to 10 minutes. Transfer to a bowl to cool, then stir in dill and season with salt and pepper.
  • Divide chicken and vegetables among shallow bowls and spoon over some of the pan juices. Squeeze with lemon and top with dill bread crumbs.

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