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Chicken and Artichoke Fettuccini


Serves: 6

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

Our kids like this dish. The sauce is a light creamy tomato sauce. Serve with your choice of pasta.

Ingredients

8 ounces fettuccine noodles, fresh refrigerated package

1 pound chicken breast, boneless and skinless

1 tablespoon olive oil

2 cloves garlic, fresh, chopped

1/2 onion(s), medium, chopped

1 can (14 ounces each) artichoke hearts

1 can (14 ounces each) tomatoes, canned already chopped

1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium), or white wine

3/4 cup half and half

1/4 cup basil, fresh, chopped

1/4 cup parmesan cheese, grated

Preparation

Heat a large pot with water and cook pasta according to package directions. Cut chicken into bite size pieces. Cut artichokes in halves or quarters. Chop onion and garlic. Place a large skillet over medium high heat. Add olive oil. Cook chicken for 1 to 2 minutes per side. Remove chicken to a plate. Place onion and garlic in skillet and cook over medium heat for 2 to 3 minutes until soft. Add wine or broth and cook for about 3 minutes. Add artichoke hearts and canned tomatoes and stir. Cook for 2 to 3 minutes. Add half and half and stir. Add chicken and pasta to skillet and toss well. Garnish with parmesan and fresh basil and serve.

Nutrition

Per Serving About: 360 calories, 10 g fat, 3.5 g saturated fat, 0 g trans fat, 24 g protein, 39 g carbohydrates, 5 g dietary fiber, 290 mg sodium


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