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Randy Mayor; Lydia DeGaris-Pursell Photo by: Randy Mayor; Lydia DeGaris-Pursell

Pan-Seared Chicken with Artichokes and Pasta

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

Cooking Light MARCH 2001

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

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.

Nutritional Information

Amount per serving
  • Calories: 436
  • Calories from fat: 29%
  • Fat: 14g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 4.4g
  • Protein: 34.4g
  • Carbohydrate: 39g
  • Fiber: 1.9g
  • Cholesterol: 115mg
  • Iron: 3.9mg
  • Sodium: 594mg
  • Calcium: 96mg
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Pan-Seared Chicken with Artichokes and Pasta recipe

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