Chicken Pasta with Artichoke Hearts

Healthy, easy, and delicious. Garnish with parsley.

Chicken Pasta With Artichoke Hearts Ingredients

• 2 cups penne pasta

• 1 (6 ounce) jar marinated artichokes, coarsely chopped, marinade reserved

• 3 skinless, boneless chicken breasts, cut into bite-sized pieces

• 3 cups sliced fresh mushrooms

• cup reduced-fat low-sodium chicken broth

• cup dry white wine

• 1 tablespoon cornstarch

• salt and ground black pepper to taste

How to Make Chicken Pasta With Artichoke Hearts

1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

2. Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes.

3. Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes.

4. Toss chicken mixture with penne in a large bowl. Season with salt and pepper.

Chicken Pasta With Artichoke Hearts Nutritions

• Calories: 300.7 calories

• Carbohydrate: 35.3 g

• Cholesterol: 45 mg

• Fat: 5.1 g

• Fiber: 3.3 g

• Protein: 24.7 g

• SaturatedFat: 0.7 g

• ServingSize:

• Sodium: 452 mg

• Sugar: 2.6 g

• TransFat:

• UnsaturatedFat:

Chicken Pasta With Artichoke Hearts Reviews

• This was very good. The chicken was surprisingly tender and the artichoke hearts went well with the other ingredients. Ill definitely make it again.

• I admit I couldnt bring myself to make a dish that already sounded so bland so I did add spinach (mainly because I had to get rid of some) and some red pepper and onions, since I also wanted to add some vegetables and my husband doesnt like mushrooms. After making those additions it was still just ok. I also added some spices to it (garlic and herb seasoning) since it only calls for salt and pepper. Not sure Id make it again.Edit: I made this a few days ago and although I rated it days later and then left my review Im now having it for lunch and with the addition of some feta cheese it is much betterSo while my original rating still stands because I had to add so much to it I think there is definitely room for improvement and I will try it again.

• This was a tasty dinner tonight, though I thought it could have used some more seasoning (my husband did not). I used chicken tenders that I cut in half and followed the recipe. It could have used some herbal addition like tarragon or maybe even just some type of mustard to be added to the wine/broth mixture. We did enjoy this meal Thanks, Josh

• Ill need to find some healthy seasoning for this.

• Was wonderful

• It was super plain even with all the extra stuff I added. This recipe needs to be overhauled. I added turmeric and dry mustard to the sauce, more salt and pepper, onions, and garlic. The chicken needs a LOT more salt.

• Pretty bland. Sauce tasted too much like artichoke juice/white wine. Added garlic, shiitakes, salt, pepper and lots of shaved parmesan.

• I stuffed it with marinated mozzarella balls. I will definitely make this again

• I made this....but I added half a cup of heavy whipping cream and it took that artichoke flavor to another level for my family and I. I know thats not the healthiest ingredient....but it tasted really amazing Thanks for the recipe, Ill definitely make it again;)

• Made according to the recipe, except that I used chicken I had already baked previously. The flavor was a bit more subtle than I typically like; I think Ill try it again and add a bit more seasoning

• This was just ok. It seemed to be missing something for another layer of flavor. But, it was a good light meal to have on a late evening.

• Keeping in mind that marinated artichokes are rather bland, I did add garlic and Italian seasonings to the chicken is it sauted. My husband doesnt like mushrooms so I didnt add any. But I bet it would be fantastic. Next time Ill make some on the side and add it to mine. In the end I added peas and I believe it out of not only color but some texture. And tasted great. I would definitely make this again. Im curious to see if its going to be a cold pasta

• This was very good. Next time my husband and I make it we will try to add some seasoning. Well be making this again. Thanks for the recipe

• Awesome

• I appreciate that this recipe uses the artichokes AND the marinade. I always feel bad wasting the marinade in other recipes. I used chopped red pepper for added color. Try adding crumbled feta to leftovers for a twist.

• I had real hopes for this dish as I enjoy all of the ingredients. Sadly neither my husband or I enjoyed this recipe. It had no diversity to the flavors and with the wine and artichoke being the only ingredients to provide flavor it was quite sour.

• Yes

• This a great recipe to make for the next day. Heats up good. Im single this is easily 4 meals.. I add a salad with mine.