Pan-Seared Chicken with Artichokes and Pasta

  • tuneces Posted: 05/29/10
    Worthy of a Special Occasion

    This was so good and I didn't even make the recipe correctly. Can't wait to make it just like the recipe calls for. Yum.

  • ChelleyBones Posted: 12/07/09
    Worthy of a Special Occasion

    This dish was so quick to put together and great for a weeknight meal for when my hunny comes home from work. I would make this again and again. At our neighborhood market they didn't have the olives and I can only imagine how much better this dish would have been with them. I served this dish alone and it was so filling. Very delicious.

  • cookingworks4me Posted: 05/02/10
    Worthy of a Special Occasion

    I buy a rotissiere chicken, shred the white meat and put it in the pan with the green onions and garlic. I also use 12 oz of artichoke hearts and most the liquid, adding reisling was the best flavor out of the three white wines I used. I also increase the number of kalamata because we love them. Fantastic and always look forward to left overs.

  • GatewayCook Posted: 05/24/11
    Worthy of a Special Occasion

    This was okay...not offensive, but just didn't jump out with any flavor. Maybe it is affected by the brand of artichokes or tomatoes...but probably not. I ended up adding some cayenne and lemon juice for a kick. I won't make it again.

  • FifiDecatur Posted: 03/20/13
    Worthy of a Special Occasion

    Quick, easy and delicious. I used marinated artichoke hearts and added some of the liquid of the marinade in the dish, which made it even more flavorful. Still have some leftovers in the freezer, which we can't wait to enjoy this week. This will definitely be a regular on the menu at our house!

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