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Pasta with Chicken and Artichokes

Prep time 15 mins
Cook time 12 mins
Yield 6 Servings


  • 1 pound penne or ziti
  • Salt
  • 3 tablespoons extra-virgin olive oil
  • 2 garlic cloves, finely chopped
  • 1 14-oz. can artichoke hearts (about 8), rinsed, drained and chopped
  • 1/4 cup kalamata or other black olives, pitted and chopped
  • 2 cups (10 oz.) shredded chicken from 1 rotisserie chicken
  • 1/2 cup canned low-sodium chicken broth
  • 2 tablespoons finely chopped fresh basil
  • 1/2 cup grated Parmesan

Nutrition Information

  • calories 465
  • fat 14 g
  • satfat 3 g
  • protein 31 g
  • carbohydrate 52 g
  • fiber 9 g
  • cholesterol 46 mg
  • sodium 600 mg

How to Make It

  1. Bring a large pot of water to a boil over high heat. Add pasta and 1 Tbsp. salt and cook until tender.

  2. While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken, broth and 1/2 tsp. salt and heat through.

  3. Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Adjust seasonings, sprinkle with cheese and serve immediately.