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    You are in: Home / Recipes / Chicken and Artichokes Recipe
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    Chicken and Artichokes

    Chicken and Artichokes. Photo by newspapergal

    1/1 Photo of Chicken and Artichokes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    ellie_'s Note:

    I thought this sounded like a good way to use up leftover chicken (or store roasted chicken) for a quick weeknight supper. Recipe source: realtor's flyer.

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    Units: US | Metric


    1. 1
      In a large skillet saute garlic in the olive oil. Add asparagus and cook until tender.
    2. 2
      Stir in remaining ingredients (except for the pasta), cooking until hot.
    3. 3
      Stir in pasta and season with salt and pepper.
    4. 4
      Garnish with shredded parmesan cheese.

    Ratings & Reviews:

    • on September 13, 2006


      I made this last night and it is superb. Like many pastas, it does really, really well the next day. The flavors really blend well. I used canned artichoke hearts because it is what I had on hand and added a bit of cooked chicken. (DH has to have his MEAT... Thanks for a great recipe!!

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    • on July 03, 2006


      This was very tasty, easy to make and colorful on the plate. It looked and tasted like something that would be served in a bistro restaurant. I used 2 cups of chicken, about 3/4 cup of dried tomatoes, and everything else the same as the recipe. I used penne pasta.

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    • on September 25, 2005


      Very good. This comes together so quickly and is quite flavorful. I used some rotisserie chicken, and I cut down the sundried tomatoes to a half-cup - the flavor is so strong I thought 1 full cup would be overpowering. Otherwise, I followed the recipe exactly. Served with a green salad and a baguette smeared with roasted garlic. DH & I enjoyed on a quiet Sat night with some Chardonnay. :) (Chose as part of Pick A Chef '05) Thanks, ellie!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Chicken and Artichokes

    Serving Size: 1 (113 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 359.2
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 2.8 g
    Cholesterol 31.9 mg
    Sodium 128.1 mg
    Total Carbohydrate 41.0 g
    Dietary Fiber 6.0 g
    Sugars 1.7 g
    Protein 9.5 g

    The following items or measurements are not included:



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