Pasta with Chicken and Artichokes

Pasta with Chicken and ArtichokesRecipe
4 Servings

Cost per Serving:



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2 (6 oz.) chicken breast halves
1 cup low-sodium chicken broth
3/4 cup heavy cream
1 (9 oz.) package frozen artichoke hearts, thawed
1/2 pound angel hair pasta
Salt and pepper
1/4 cup chopped parsley
1/4 cup grated Parmesan (2 oz.)


Prep: 5 Minutes
Cook: 25 Minutes

Bring a large pot of salted water to a boil. Pound chicken with a rolling pin to 1/2-inch thickness. Pour broth into a skillet; bring to a boil over high heat. Add chicken, lower heat to medium and cover. Cook, turning twice, until no longer pink, 12 minutes.

Transfer chicken to a plate and cover with foil. Increase heat to high and bring broth to a boil. Boil rapidly until liquid has reduced by half. Pour in cream, bring to a boil, and cook until thick enough to coat back of a spoon, 5 to 7 minutes. (Watch carefully and stir to prevent it from boiling over.)

Chop chicken and artichokes; set aside. Cook pasta according to package directions; drain. Return pasta to pot and stir in sauce, chicken and artichokes. Season with salt and pepper, sprinkle with parsley and grated Parmesan, and serve hot.

Created date

April 2007

Nutritional Information

Calories 518
Fat 21 g
Satfat 12 g
Protein 33 g
Carbohydrate 47 g
Fiber 5 g
Cholesterol 117 mg
Sodium 264 mg