Pan-Seared Chicken with Artichokes and Pasta

Randy Mayor; Lydia DeGaris-Pursell
This easy, one-dish chicken dinner features juicy, pan-seared chicken thighs, cavatappi pasta, marinated artichoke hearts, olives, and canned diced tomatoes.

Yield:

4 servings (serving size: 2 thighs and about 1 3/4 cups pasta mixture)

Recipe from

Nutritional 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

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

Preparation

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

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.

Note:

Elizabeth Taliaferro,

March 2001