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    You are in: Home / Recipes / Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes Recipe
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    Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    mlao77's Note:

    A rich and creamy blend of bow-tie pasta, seasoned chicken, tangy sundried tomatoes and artichoke hearts. I love making this dish for company and I get many requests for the recipe. It's a one pot-dish that uses ingredients that pleases many palates. So pair it with a salad and you're good to go! I sometimes make this dish ahead of time and refridgerate it overnight. it tastes even better when the flavors are given at least a couple hours to develop. So reheat and relax!

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    Ingredients:

    Serves: 4-6

    Yield:

    1 1/2 c ...

    Units: US | Metric

    Directions:

    1. 1
      Season the cut-up chicken pieces with the salt and pepper.
    2. 2
      Heat 4 tbsp of olive oil on low, in a saute pan (big enough to accommodate the entire finished product of chicken and pasta) and throw in the smashed garlic cloves, leave for 3-4 minutes (this flavors the oil).
    3. 3
      Raise the heat to med-high and add the chicken to the pan (at this point you may remove/discard the garlic, but I like to leave it in). Leave the meat to sear on one side 3-4 min and flip chicken pieces over, allow to cook for 3 min more. If the pan is too crowded move cooked chicken to a plate. Leave chicken to one side until ready to add in final stages.
    4. 4
      Add 2 tbsp olive oil to the pan and heat to medium heat. Add onions and saute until translucent, about 3-4 minute Add the sundried tomatoes and saute, careful not to burn for 2-3 minute.
    5. 5
      Return chicken to pan with drippings. Bring chicken to temp for about 5 minute and add seasoning mixture, stir to coat.
    6. 6
      Add the artichoke hearts and fold to combine. Be careful not to break up hearts.
    7. 7
      Squeeze lemon juice over chicken and add white wine. Simmer for 3 minutes. Add the sliced mushrooms, gently stir and let soften, about 3 minutes more.
    8. 8
      Add the chicken broth and carefully stir the mixture.
    9. 9
      Add the cooked pasta to the chicken and toss carefully.
    10. 10
      Add the heavy cream and simmer on low for 5 minutes. Remove from heat and sprinkle generously with Parmesan cheese, parsley and basil. Serve with extra Parmesan cheese. Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Farfalle With Chicken, Sun-Dried Tomatoes and Artichokes

    Serving Size: 1 (373 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 947.7
     
    Calories from Fat 267
    28%
    Total Fat 29.7 g
    45%
    Saturated Fat 16.7 g
    83%
    Cholesterol 141.8 mg
    47%
    Sodium 2098.4 mg
    87%
    Total Carbohydrate 119.8 g
    39%
    Dietary Fiber 14.2 g
    56%
    Sugars 13.3 g
    53%
    Protein 49.8 g
    99%

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