RECIPE: Chicken and Artichoke Pasta

Chicken and Artichoke Pasta (5 servings)

• 4 cups uncooked bow tie pasta
• 1 pound chicken tenderloins, cut into 1-inch pieces
• 2 tablespoons olive oil, divided
• 1/2 pound sliced fresh mushrooms
• 1/2 cup chopped green onions
• 2 tablespoons white wine or chicken broth
• 1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
• 1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
• 1/4 teaspoon salt
• 2 teaspoons cornstarch
• 2 teaspoons cold water
• 1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil
• 1/2 cup shaved Parmesan cheese

 

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
2. In the same skillet, saute mushrooms and onions in remaining oil until tender; add wine, stirring to loosen browned bits from pan. Reduce heat to medium. Stir in the tomatoes, artichokes, salt and chicken. Cook and stir for 4-5 minutes or until heated through.
3. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese.

Recipe Source: Taste of Home

Personal Review: We love artichokes. Like love love love artichokes. So I was excited to give this recipe a try.

It was very easy to prepare – makes a great weeknight meal if you want something quick and easy.

My one and only complaint was that I didn’t care for the mushrooms in this one – but I’m pretty picky about mushrooms in my food … Nathan thought they went perfectly in this recipe.

I served this with a salad and garlic bread.