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    You are in: Home / Recipes / Italian Chicken & Artichoke Pasta Recipe
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    Italian Chicken & Artichoke Pasta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    brittmarie's Note:

    Almost all my recipes are dessert-oriented; I thought I should contribute something else for a change of pace. I found this one on an IBS-friendly recipe website; it is attributed to someone named Tess Louise. I made it with my mom and sister one night; we altered it according to our tastes & eliminated the honey and red pepper flakes, and increased the garlic. We also lessened the original cooking time of the chicken since it seemed to be getting dry--you can play that by ear. Very yummy and quick--could dress it up a bit more by using angel hair or penne pasta.

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    Units: US | Metric



    1. 1
      Season chicken breasts on both sides with salt and pepper as desired.
    2. 2
      Sauté in large nonstick pan coated with cooking spray over medium-high heat until lightly browned on both sides, about 3-5 minutes per side.
    3. 3
      Reduce heat to medium, cover and cook 5 minutes.
    4. 4
      Add drained, halved artichoke hearts and dressing.
    5. 5
      Simmer uncovered and reduce sauce for about 3 minutes.
    6. 6
      Top chicken with thin wheels of lemon; cook 2 minutes or until dressing thickens.
    7. 7
      Top with parsley and serve over orzo, macaroni, or pasta of choice.

    Ratings & Reviews:


    Nutritional Facts for Italian Chicken & Artichoke Pasta

    Serving Size: 1 (272 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 341.5
    Calories from Fat 136
    Total Fat 15.2 g
    Saturated Fat 2.3 g
    Cholesterol 68.4 mg
    Sodium 691.9 mg
    Total Carbohydrate 24.3 g
    Dietary Fiber 6.7 g
    Sugars 9.9 g
    Protein 31.1 g

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