Chicken and Artichoke in Lemon Vodka Sauce Recipe - Allrecipes.com
Chicken and Artichoke in Lemon Vodka Sauce Recipe
  • READY IN 50 mins

Chicken and Artichoke in Lemon Vodka Sauce

Recipe by  

"I combined two pasta dishes I tried while on vacation to come up with this recipe. Serve with crusty bread."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes. Drain and transfer pasta to a bowl; stir in butter.
  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  3. Season chicken with 1 pinch Italian seasoning and black pepper; place in a baking dish.
  4. Broil chicken in the oven until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into bite-size pieces.
  5. Heat olive oil in a large skillet over medium-high heat; cook and stir sun-dried tomatoes and garlic until garlic is softened, about 2 minutes.
  6. Stir chicken broth and cornstarch together in a bowl until dissolved; stir into sun-dried tomato mixture. Mix artichoke heart juice, vodka, and lemon juice into chicken broth mixture; simmer until thickened, about 2 minutes. Reduce heat to medium and stir in artichoke hearts, chicken, 1 teaspoon Italian seasoning, parsley, and oregano; simmer until heated through, about 5 minutes.
  7. Stir pasta and 1/4 cup feta cheese into chicken-artichoke mixture and simmer until pasta is warmed and feta cheese is melted, 2 to 3 more minutes. Remove skillet from heat. Sprinkle mixture with remaining 1/4 cup feta cheese; stir.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 30 mins
  • READY IN 50 mins
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Reviews More Reviews

Nov 08, 2013

This was an awesome dinner tonight! There were two changes I made: I used a different pasta (Trader's Vegetable Radiatore), and I used goat cheese rather than feta--personal preferences. Otherwise, I did follow this recipe. I prefer Trader Joe's marinated artichoke hearts because they aren't so overly wrought with salty flavor, and the sun-dried tomatoes were in a pouch already julienned. It was totally excellent. The chicken I used was already in tenders, so that made it even easier to make. Excellent flavor! I will definitely be making this dish on a regular basis! Thank you so much, NELLIE73.

 
Nov 21, 2013

VERY GOOD

 

5 Ratings

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Nutrition

  • Calories
  • 585 kcal
  • 29%
  • Carbohydrates
  • 58.4 g
  • 19%
  • Cholesterol
  • 90 mg
  • 30%
  • Fat
  • 19.9 g
  • 31%
  • Fiber
  • 6.5 g
  • 26%
  • Protein
  • 39.1 g
  • 78%
  • Sodium
  • 782 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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