Chicken Pasta With Artichoke Hearts Recipes

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer. , Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.

Steps:

• Heat oil in a large frying pan over medium-high heat. When it shimmers, add onion and garlic, season with salt and freshly ground black pepper, and cook until golden, about 4 minutes. Add chicken and cook, stirring rarely, until well browned on all sides, about 5 minutes. Add artichoke hearts and cook until slightly broken down, about 3 minutes.
• Add wine, water, and juice and scrape the bottom of the pan to incorporate any browned bits. Cook until alcohol smell is cooked off and sauce is slightly reduced, about 5 minutes. Remove from heat, stir in basil and lemon, and serve.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bit, 8 to 10 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; saute until fragrant, about 2 minutes. Stir in the chicken and cook, stirring occasionally, until chicken is no longer pink in the center and the juices run clear, about 5 to 6 minutes.
• Reduce heat to medium-low; add artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano, and cooked pasta. Cook and stir until heated through, about 2 to 3 minutes. Remove from heat, season with salt and pepper, and garnish with lemon wedges.

Steps:

• Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.

Steps:

• Melt butter in a large skillet over medium heat. Combine the flour and salt on a plate, then gently press the chicken breasts into the flour mixture to coat. Shake off the excess flour. Arrange the chicken in the skillet and cook until browned on each side, about 10 minutes. Add the lemon juice, chicken broth, Worcestershire sauce, vermouth, garlic, bay leaf, and basil. Bring to a boil, then cover and simmer on low heat for 15 minutes. Stir in the artichoke hearts, and continue simmering until the chicken is no longer pink in the center, about 15 minutes more.
• Mix the cornstarch and water in a small bowl. Stir the mixture into the chicken, and continue cooking until thickened, about 5 minutes.

Steps:

• Preheat oven to 375°. Place chicken in a 15x10x1-in. baking pan coated with cooking spray; drizzle with 1-1/2 teaspoons oil. In a small bowl, mix rosemary, thyme and pepper; sprinkle half over chicken., In a large bowl, combine artichoke hearts, onion, wine, garlic, remaining oil and remaining herb mixture; toss to coat. Arrange around chicken. Sprinkle chicken with cheese; top with lemon slices., Roast until a thermometer inserted in chicken reads 165°, 20-25 minutes. Sprinkle with green onions.

Steps:

• Bring a large pot of water to a boil over high heat. Add pasta and cook until tender.
• While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
• Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Sprinkle with cheese and serve immediately.

Steps:

• If using dried sun dried tomatoes, dice and place in a cup of water to soak. If using oil packed sun dried tomatoes, rinse off oil and dice.
• Place olive oil in a large skillet. Add chicken and garlic and saute until chicken is tender.
• Place artichoke hearts, sun dried tomatoes, oregano, red pepper and alfredo sauce in large saucepan. Heat through but do not bring to a boil.
• Stir chicken into artichoke mixture.
• Serve over your choice of pasta.

Steps:

• Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Steps:

• Light the grill or heat the broiler. Coat the chicken with 1 tbsp of the oil and season with 1/4 tsp salt, 1/4 tsp garlic powder and 1/4 tsp pepper.
• Grill or broil until just done, 4-5 minutes per side. Let the chicken rest for 5 minutes and then cut crosswise into 1/4-inch slices.
• In a large pot of boiling salted water, cook the fusilli until just done. Drain, rinse with cold water, and drain thoroughly.
• In a large bowl, toss the pasta with 1 tbsp olive oil. Make sure to coat all the pasta thoroughly, so it won't stick together.
• Add the chicken, artichoke hearts, scallions, parsley, remaining 5 tbsp oil, the vinegar, remaining 1 tsp salt, 1/4 tsp pepper, and the Parmesan to pasta and toss well.
• Serve with additional parmesan and Enjoy!

Steps:

• 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., 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., 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.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• While the pasta is boiling, sprinkle the chicken with salt and black pepper. Heat the olive oil in a large skillet over medium heat, and cook the chicken pieces until lightly browned, about 10 minutes, stirring frequently. Stir in the garlic cloves, mushrooms, roasted red peppers, and artichoke hearts; reduce heat to a simmer, and cook until the mushrooms begin to give off their juices, 5 to 8 minutes. Stir in the spinach, and simmer just until the leaves are wilted, about 2 minutes.
• Transfer the cooked linguine into a bowl, and toss with the basil pesto. Divide the pasta between 2 plates, and serve topped with the chicken mixture. Sprinkle Parmesan cheese over each plate to serve.

Steps:

• In medium saucepan, melt butter over moderately low heat.
• Add garlic and cook approximately 30 seconds.
• Stir in cream, salt, pepper and aritchoke hearts.
• Cook until heated through.
• Cook pasta until done.
• Drain and toss with cream sauce, parmesan cheese, chives and chicken.

Steps:

• Cut away any excess fat from chicken, cube, and completely cook.
• Prepare noodles according to package directions.
• Drain artichoke hearts (no need to completely drain or rinse as the marinade adds a little to the alfredo sauce).
• Prepare alfredo sauce or heat up jar.***
• Add the cubed chicken and artichokes.
• Pour sauce over noodles and cover with cheese.
• Serve with garlic bread and a salad.
• *** Directions for alfredo sauce used:.
• Melt butter in a sauce pan and add half-n-half.
• Bring to a simmer, keep heat on low and stir in the cheeses.
• Simmer until smooth.