"Chicken breasts with pasta and artichokes." — Kay
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skinless, boneless chicken breast halves - cut into strips
fresh chopped broccoli
1/4 (14 ounce) can
artichoke hearts, drained and sliced
fresh sliced mushrooms
chopped red bell pepper
salt and pepper to taste
grated Parmesan cheese
chopped fresh parsley
I THOUGHT THIS WAS A GOOD LOW FAT RECIPE. I MADE A COUPLE OF ADDITIONS FOR MORE FLAVOR. I USED ABOUT 6 TABLESPOONS PARMESAN CHEESE AND 1/4 CUP FAT FREE 1/2 AND 1/2 PRE-MIXED WITH A LITTLE CORN STARCH AS A THICKENER. IT CHANGED FROM 4 STARS TO 5 WITH THE ADDED INGREDIENTS. WORTH TRYING AND EVEN BETTER THE NEXT DAY!
The theory behind the recipe sounded good, so I made it when I had a girl friend coming over for dinner. Looking at it more, it seemed to have strange proportions, especially if you expect to feed 4 people with the recipe, so I sort of winged it.
I cooked the chicken, pulled it out of the pot leaving the liquid remaining, tossed in a boullion cube and about half cup each of Chardonnay and heavy cream. I upped the vegetables considerably: 1 whole tomato (chopped), a whole head of broccoli florets (cut small to cook easier), a whole red bell pepper (julenned) and probably close to a cup of sliced mushrooms. I did leave it at just one can of hearts though. It was plenty.
Someone said this recipe was better the next day, but I wouldn't know, my tweaked version which probably should have fed 8 people or more if calculated against this recipe was demolished by 3 of us.
Excellent! I used 98% fat free/low sodium chicken broth and roasted red peppers since I didn't have any fresh on hand. I used whole wheat thin spaghetti for the pasta. Very tasty, light meal. Thank you! :)
Thought this was pretty good - even though im not a huge chicken fan. I kept the chicken cut into really small pieces and let it slowly cook with some garlic, olive oil and a little onion. Then I took that out, added the broth, a little heavy cream, white wine and some flour to thicken it. Then I put everything back in the pan, added some more pepper, salt, red pepper, and let it simmer for about 10 minutes. Really seemed to melt the flavors together. Could not believe how low-calorie it is!
This was a tasty, light, easy recipe. I used whatever veggies I had in the fridge that were close to the end of their life. I had peppers, mushroom, zucchini, yellow squash, and tomatoes. then I also added a jar of artichokes chopped up. went heavy on the chicken stock to be sure to have enough "sauce" and cheese to be sure their was flavor. I loved it!!! So did my husband. It would be great with shrimp too. Try it with whatever veggies you have on hand - great base to be creative! My picky 3 year old also enjoyed it and didn't realize their were so many veggies in there!
Delish! I tweaked it a little bit (more olive oil for the chicken/garlic, whole large tomato, 1 cup of broc.) but I followed everything else. Really looking forward to leftovers for lunch tomorrow :)
Easy, delicious, & pretty.
Great starter recipe but I knew my husband would think it was too bland. So I added some healthy choice cream of chicken to the vegetables, and some onions and cheese. We loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta, Chicken and Artichokes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 267
** Calories from Fat: 68
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