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Chicken and Artichoke Pasta
Recipes
Chicken and Artichoke Pasta
6 servings
35 minutes total

Ingredients

  • 1 (14.5 oz) can artichoke hearts
  • 1 ½ lb boneless, skinless chicken breasts
  • 8 oz spaghetti pasta
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon seasoned salt
  • 1 teaspoon minced garlic
  • ¼ cup chicken broth (or stock)
  • 2 tablespoons basil pesto
  • 1 ½ cups canned petite diced tomatoes
  • ¼ cup grated Parmesan cheese

Steps

    1. Bring water to a boil for pasta. Drain and chop artichokes; cut chicken into ¼-inch strips (wash hands).
    2. Cook and drain pasta following package instructions.
    3. Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 2–3 minutes, stirring occasionally, until chicken is browned.
    4. Reduce heat to medium. Stir in seasoned salt and garlic; cook 2 minutes, stirring occasionally to blend flavors. Add broth and stir to loosen browned bits of food from bottom of pan.
    5. Stir in artichokes, pesto, and tomatoes (do not drain); cook 2–3 minutes, stirring occasionally, until sauce is hot and chicken is 165°F. Add pasta and toss to combine. Sprinkle with cheese; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 370, Total Fat 11g, Sat Fat 2.5g, Trans Fat 0g, Chol 65mg, Sodium 630mg, Total Carb 34g, Fiber 4g, Total Sugar 3g, (Incl. 0g Added Sugars), Protein 31g, Vitamin D 0%, Calc 6%, Iron 10%, Potassium 8%