Chicken Pasta with Artichoke Sauce

Chicken Pasta with Artichoke Sauce might be just the main course you are searching for. This recipe serves 4 and costs $2.91 per serving. One portion of this dish contains roughly 37g of protein, 34g of fat, and a total of 689 calories. 517 people were glad they tried this recipe. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by Handle the Heat. Head to the store and pick up fettuccine, dry white wine, parmesan cheese, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 85%, which is outstanding. If you like this recipe, you might also like recipes such as Artichoke Chicken and Pasta with Lemon Cream Sauce, Chicken, Bacon, and Artichoke Pasta with Creamy Garlic Sauce - Iowa Girl Eats, and Artichoke-Basil Pasta Sauce.

Servings: 4

 

Ingredients:

1 (14 ounce) can artichoke hearts (not marinated), drained and quartered

Pinch cayenne pepper

1/2 cup chicken stock

1/2 cup dry white wine

8 ounces fettuccine

3 cloves garlic, minced

1/2 cup heavy cream

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

1/4 cup grated Parmesan cheese, plus more for garnish

2 tablespoons chopped fresh Italian parsley

1 shallot, minced

4 boneless, skinless chicken breast halves

Equipment:

plastic wrap

meat tenderizer

pot

kitchen thermometer

frying pan

wooden spoon

Cooking instruction summary:

Bring a large pot of salted water to a boil and cook the pasta according to the package direction.Meanwhile, place the chicken breasts between two pieces of plastic wrap. With a meat mallet, pound the chicken to an even 3/4-inch thickness. Season with salt and pepper.Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat and cook the chicken until it is golden brown and registers 165°F on an instant read thermometer, about 3 to 4 minutes per side. Remove the chicken to a plate. Reduce heat to medium and add the remaining 1 tablespoon of oil to the sauté pan. Add the shallot and artichoke hearts and cook until they are softened, 2 to 3 minutes. Add the garlic and cook until fragrant, 20 to 30 seconds. Add the white wine and cook until almost evaporated, scraping up any browned bits on the pan with a wooden spoon. Add the chicken stock, cream, and cayenne and bring the sauce to a simmer and cook for 4 minutes, or until the artichokes are soft and the sauce is slightly thickened. Meanwhile, slice the cooked chicken. Once the sauce is thickened, add the chicken, pasta, parsley, and cheese to the pan and stir to combine. Season to taste with salt and pepper before serving.

 

Step by step:


1. Bring a large pot of salted water to a boil and cook the pasta according to the package direction.Meanwhile, place the chicken breasts between two pieces of plastic wrap. With a meat mallet, pound the chicken to an even 3/4-inch thickness. Season with salt and pepper.

2. Heat 1 tablespoon of the oil in a large sauté pan over medium-high heat and cook the chicken until it is golden brown and registers 165°F on an instant read thermometer, about 3 to 4 minutes per side.

3. Remove the chicken to a plate. Reduce heat to medium and add the remaining 1 tablespoon of oil to the sauté pan.

4. Add the shallot and artichoke hearts and cook until they are softened, 2 to 3 minutes.

5. Add the garlic and cook until fragrant, 20 to 30 seconds.

6. Add the white wine and cook until almost evaporated, scraping up any browned bits on the pan with a wooden spoon.

7. Add the chicken stock, cream, and cayenne and bring the sauce to a simmer and cook for 4 minutes, or until the artichokes are soft and the sauce is slightly thickened. Meanwhile, slice the cooked chicken. Once the sauce is thickened, add the chicken, pasta, parsley, and cheese to the pan and stir to combine. Season to taste with salt and pepper before serving.


Nutrition Information:

Quickview
688k Calories
36g Protein
34g Total Fat
50g Carbs
19% Health Score
Limit These
Calories
688k
34%

Fat
34g
53%

  Saturated Fat
11g
70%

Carbohydrates
50g
17%

  Sugar
3g
4%

Cholesterol
165mg
55%

Sodium
872mg
38%

Alcohol
3g
17%

Get Enough Of These
Protein
36g
74%

Selenium
83µg
119%

Vitamin B3
13mg
68%

Vitamin B6
1mg
53%

Phosphorus
457mg
46%

Vitamin K
38µg
37%

Vitamin A
1727IU
35%

Vitamin C
26mg
32%

Manganese
0.6mg
30%

Vitamin B5
2mg
23%

Potassium
678mg
19%

Magnesium
74mg
19%

Fiber
4g
17%

Calcium
151mg
15%

Iron
2mg
15%

Vitamin B2
0.25mg
15%

Zinc
2mg
14%

Vitamin B1
0.2mg
13%

Vitamin E
1mg
12%

Copper
0.24mg
12%

Vitamin B12
0.52µg
9%

Folate
29µg
7%

Vitamin D
0.52µg
3%

covered percent of daily need
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Geomelophagia is someone who has the urge to eat raw potatoes.

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