Pasta with Chicken and Artichokes

Pasta with Chicken and Artichokes Recipe


4 Servings

Cost per Serving:


Recipe Time

Prep: 5 Minutes
Cook: 25 Minutes

Nutritional Information

Calories 518
Fat 21 g
Satfat 12 g
Protein 33 g
Carbohydrate 47 g
Fiber 5 g
Cholesterol 117 mg
Sodium 264 mg


2 (6 oz.) chicken breast halves
1 cup low-sodium chicken broth
3/4 cup heavy cream
1 (9 oz.) package frozen artichoke hearts, thawed
1/2 pound angel hair pasta
Salt and pepper
1/4 cup chopped parsley
1/4 cup grated Parmesan (2 oz.)


Bring a large pot of salted water to a boil. Pound chicken with a rolling pin to 1/2-inch thickness. Pour broth into a skillet; bring to a boil over high heat. Add chicken, lower heat to medium and cover. Cook, turning twice, until no longer pink, 12 minutes.

Transfer chicken to a plate and cover with foil. Increase heat to high and bring broth to a boil. Boil rapidly until liquid has reduced by half. Pour in cream, bring to a boil, and cook until thick enough to coat back of a spoon, 5 to 7 minutes. (Watch carefully and stir to prevent it from boiling over.)

Chop chicken and artichokes; set aside. Cook pasta according to package directions; drain. Return pasta to pot and stir in sauce, chicken and artichokes. Season with salt and pepper, sprinkle with parsley and grated Parmesan, and serve hot.

April 2007
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