Pan-Seared Chicken with Artichokes and Pasta

9 Reviews
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Randy Mayor; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 2 thighs and about 1 3/4 cups pasta mixture)
By Elizabeth Taliaferro
March 2001
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 436
  • Caloriesfromfat 29%
  • Fat 14g
  • Satfat 3.4g
  • Monofat 4.6g
  • Polyfat 4.4g
  • Protein 34.4g
  • Carbohydrate 39g
  • Fiber 1.9g
  • Cholesterol 115mg
  • Iron 3.9mg
  • Sodium 594mg
  • Calcium 96mg

How to Make It

Step 1

Drain artichokes in a colander over a bowl, reserving marinade.

Step 2

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.

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Ratings & Reviews

loved it

tuneces
December 01, 2016
I made this recipe last night and had it again tonight as leftovers.  I added mushrooms because I like them but pretty much everything else is the same.  My husband asked did I keep a copy of this recipe?  He loved it!  Had me print it for another time.

JohnBowers's Review

FifiDecatur
November 10, 2013
N/A

FifiDecatur's Review

GatewayCook
March 20, 2013
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!

CooksForBear's Review

ChelleyBones
April 09, 2012
N/A

psu4ever95's Review

psu4ever95
July 30, 2011
N/A

GatewayCook's Review

cookingworks4me
May 24, 2011
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.

tuneces's Review

CooksForBear
May 29, 2010
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.

cookingworks4me's Review

Katrhy
May 02, 2010
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.

ChelleyBones's Review

JohnBowers
December 07, 2009
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.
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