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Pan-Seared Chicken with Artichokes and Pasta

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 2 thighs and about 1 3/4 cups pasta mixture)
This easy, one-dish chicken dinner features juicy, pan-seared chicken thighs, cavatappi pasta, marinated artichoke hearts, olives, and canned diced tomatoes.

Ingredients

  • 1 (6-ounce) jar marinated artichoke heart quarters, undrained
  • 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1/2 cup sliced green onions
  • 1 garlic clove, minced
  • 1/2 cup dry white wine
  • 4 cups hot cooked cavatappi (about 2 1/2 cups uncooked spiral tube-shaped pasta) or fusilli (short twisted spaghetti)
  • 1 tablespoon chopped pitted kalamata olives
  • 1 (14.5-ounce) canned diced tomatoes, drained
  • 2 tablespoons grated fresh Parmesan cheese

Nutrition Information

  • calories 436
  • caloriesfromfat 29 %
  • fat 14 g
  • satfat 3.4 g
  • monofat 4.6 g
  • polyfat 4.4 g
  • protein 34.4 g
  • carbohydrate 39 g
  • fiber 1.9 g
  • cholesterol 115 mg
  • iron 3.9 mg
  • sodium 594 mg
  • calcium 96 mg

How to Make It

  1. Drain artichokes in a colander over a bowl, reserving marinade.

  2. Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side. Add onions and garlic; sauté 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese.