This is the main content.
Chicken with Tomatoes and Artichokes
Recipes
Chicken with Tomatoes and Artichokes
4 servings
25 minutes total

Ingredients

  • (14.5-oz) can artichoke hearts, drained
  • 6 plum tomatoes
  • 1 ½ lb boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 8 oz fettuccine pasta (regular or spinach)
  • 1 tablespoon basil pesto
  • 1 teaspoon seasoned salt
  • 1 teaspoon roasted garlic
  • ¼ cup white wine
  • ¼ cup shredded Parmesan cheese

Steps

    1. Fill large saucepan half full of water. Cover and place on high to boil for pasta.
    2. Cut artichokes and tomatoes into ½-inch cubes. Cut chicken into ¼-inch strips. Wash hands.
    3. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add chicken (wash hands) and cook 2-3 minutes, stirring often, or until chicken is no longer pink.
    4. Stir pasta into boiling water. Boil 8-10 minutes, stirring occasionally, or until tender.
    5. Reduce chicken to medium heat; stir in pesto, seasoned salt, and garlic. Cover and cook 2 minutes, stirring occasionally, to blend flavors.
    6. Deglaze with white wine. (To deglaze: pour in wine and loosen browned bits of food left on bottom.) Stir in artichokes and tomatoes. Cook 2-3 minutes, stirring occasionally, or until tomatoes begin to soften and sauce is hot.
    7. Drain pasta and toss with chicken mixture. Sprinkle with cheese and serve.

Amount per ¼ recipe serving: Calories 570, Total Fat 13g, Chol 105mg, Sodium 920mg, Total Carb 56g, Fiber 4g, Calc 15%, Vitamin A 20%, Vitamin C 30%, Iron 25%