Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 5

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

Elizabeth Taliaferro
Recipe by Cooking Light March 2001

Gallery

Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 2 thighs and about 1 3/4 cups pasta mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Drain artichokes in a colander over a bowl, reserving marinade.

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  • 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.

Nutrition Facts

436 calories; calories from fat 29%; fat 14g; saturated fat 3.4g; mono fat 4.6g; poly fat 4.4g; protein 34.4g; carbohydrates 39g; fiber 1.9g; cholesterol 115mg; iron 3.9mg; sodium 594mg; calcium 96mg.
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