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Publix Aprons

Chicken with Artichokes Pasta and Caramel Affogato

Chicken with Artichokes Pasta and Caramel Affogato
Total Time:
35 minutes


... For Pasta
1 (14.5-oz) can artichoke hearts, drained
1 1/2 lb boneless, skinless chicken breasts
2 tablespoons extra-virgin olive oil
8 oz spaghetti pasta
1 tablespoon basil pesto
1 teaspoon seasoned salt
1 teaspoon minced roasted garlic
1/4 cup chicken broth (or stock)
1 1/2 cups petite diced tomatoes, drained
1/4 cup grated Parmesan cheese
... For Dessert
3 single-serve coffee cups
6 tablespoons caramel sundae topping
3 cups caramel cookie (or vanilla) ice cream or gelato
6 tablespoons pressurized whipped cream


  1. Prepare pasta. Bring water to boil for pasta. Cut artichokes into 1/2-inch cubes. Cut chicken into 1/4-inch strips (wash hands).
  2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 2–3 minutes, stirring often, or until chicken is no longer pink. (Chicken should reach 165°F when fully cooked.)
  3. Cook pasta following package instructions. Reduce chicken to medium heat; stir in pesto, seasoned salt, and garlic; cover and cook 2 minutes, stirring occasionally, to blend flavors.
  4. Deglaze with broth. (To deglaze: pour in broth and loosen browned bits of food left on bottom.) Stir in artichokes and tomatoes; cook 2–3 minutes, stirring occasionally, or until sauce is hot.
  5. Drain pasta and toss with chicken mixture. Sprinkle with cheese; serve.
  6. Prepare dessert. Prepare 3 (8-oz) cups of coffee following package instructions. Set coffee aside 5 minutes to cool slightly.
  7. Place 1 tablespoon caramel into each serving cup; top each with 1/2 cup ice cream and 4 oz coffee. Finish with whipped topping; serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 740kcal; FAT 29.00g; SAT FAT 12.00g; TRANS FAT 0.00g; CHOL 170mg; SODIUM 900mg; CARB 79g; FIBER 3.00g; SUGARS 39g; PROTEIN 36g; CALC 20%; VIT A 15%; VIT C 10%; IRON 20%

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