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Pasta with Chicken and Artichokes

All You APRIL 2007

  • Yield: 4 Servings
  • Cook time:25 Minutes
  • Prep time:5 Minutes
  • Cost Per Serving:$2.20

Ingredients

  • 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.)

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 518
  • Fat: 21g
  • Saturated fat: 12g
  • Protein: 33g
  • Carbohydrate: 47g
  • Fiber: 5g
  • Cholesterol: 117mg
  • Sodium: 264mg
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Pasta with Chicken and Artichokes recipe

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