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CHICKEN AND ARTICHOKE PASTA Recipe

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This recipe for CHICKEN AND ARTICHOKE PASTA is from The Adams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 oz. uncooked fettuccine (I used angel hair pasta)
2 tsp. flour
1/3 c. dry white wine or broth
1/4 c. chicken broth
3 tsp. olive oil, divided
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 c. fresh broccoli florets (I have used asparagus too)
1/2 c. sliced fresh mushrooms
1/2 c. cherry tomatoes, halved
2 garlic cloves, minced
1 can - 14 oz. water-packed artichoke hearts, drained and halved (or marinated artichoke hearts)
1/2 tsp. salt
1/2 tsp. dried oregano
1 Tbsp. minced fresh parsley
1 Tbsp. shredded Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions; drain.

In a small bowl, mix flour, wine and broth until smooth. In a large nonstick 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 1-2 minutes or until thickened.

Add pasta, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

 

 

 

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