Pasta, Chicken and Artichokes

Pasta, Chicken and Artichokes

"Chicken breasts with pasta and artichokes."
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Ingredients

40 m servings 267 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 7.5 g
  • 12%
  • Carbs:
  • 25.6g
  • 8%
  • Protein:
  • 23.2 g
  • 46%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
  2. In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
  3. Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
  4. Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.

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Reviews

Read all reviews 53
  1. 67 Ratings

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Most helpful positive review

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 S...

Most helpful critical review

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 fe...

Most helpful
Most positive
Least positive
Newest

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 S...

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 fe...

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. Th...

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...

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. The...

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 tomo...

great base to a recipe! Added more veggies, green onion, one whole packet of mushrooms, one whole yellow bell pepper, one red bell pepper, onion, scallions, more garlic, white wine, more broth, ...

I made it with a couple minor changes. I omitted the red bell pepper because I don't care for it. And I rarely measure when cooking- so, I probably put more veggies and cheese in than it calle...

Easy, delicious, & pretty.

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