Best Pasta Chicken And Artichokes Recipes

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

PASTA, CHICKEN AND ARTICHOKES

Steps:

• Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
• In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
• Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
• Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.

CHICKEN WITH ARTICHOKES AND ANGEL HAIR PASTA

Steps:

• Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1-3 minutes per side; transfer to a dish.
• Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, parsley, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.
• Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with pasta.

PASTA SALAD WITH CHICKEN AND ARTICHOKES

Steps:

• Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often.
• Drain well and rinse with cold water.
• Shake out excess water and toss pasta with oil.
• Combine mayonnaise, lemon juice, parsley and basil.
• Place pasta in large bowl.
• Add mayonnaise mixture, chicken, artichokes and tabasco.
• Toss well.
• Garnish with almonds.
• For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves.

PASTA WITH CHICKEN AND ARTICHOKES

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.

PASTA WITH CHICKEN, ARTICHOKES, RED BELL PEPPER, AND GOAT CHEESE

Steps:

• Making the Minutes Count: While the artichokes are thawing in the microwave, get a jump on prepping the chicken. Then, while the artichokes and peppers cook, prep the remaining ingredients. 1. Boil Water for Penne: Bring 3 quarts water to boil in large pot. 2. Sauté Chicken: Season chicken with salt and pepper. Heat 1 tablespoon of oil in 12-inch nonstick skillet over high heat until just smoking. Add chicken, spread into single layer, and cook without stirring for 1 minute. Stir chicken and continue to cook until most, but not all, of pink color has disappeared and chicken is lightly browned around edges, about 2 minutes longer. Transfer chicken to clean bowl and set aside. 3. Make Sauce: Add remaining 2 tablespoons oil to skillet and return to high heat until shimmering. Add artichokes, red pepper, and 1/4 teaspoon salt, and cook until artichokes are lightly browned, about 8 minutes. Stir in garlic, red pepper flakes, and oregano and cook until fragrant, about 30 seconds. Stir in wine and cook until nearly evaporated, about 2 minutes. Stir in broth and dissolved cornstarch mixture and simmer until slightly thickened, about 2 minutes. Remove skillet from heat, cover, and set aside. 4. Cook and Drain Penne: Add penne and 1 tablespoon salt to boiling water and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain penne and return penne to pot. 5. Toss Penne with Chicken and Sauce: Add chicken into sauce in skillet, and simmer until chicken is cooked through, about 1 minute. Stir sauce mixture and goat cheese into penne. Season to taste with salt and pepper and serve, adding reserved pasta cooking water as needed to loosen sauce.

PASTA SALAD WITH CHICKEN ARTICHOKES AND DILL

Steps:

• Insert metal blade in dry processor contaiher Process dill until minced with machine running drop garlic through chute, add lemon juice and process adding oil in a thin stream within 30 seconds. Pulse in salt and pepper Pour dressing into a large mixing bowl, add artichokes and avocado cubes and refrigerate 2 hours to marinate Rub chicken breasts with half the olive oil and barbecue over moderate heat. or heat 2 tablspoons oil in pan and saute chicken breasts in it until just cooked through, usually 15-20 mins turning once Ste chicken aside to cool to room temperature Slice crosswise into strips About an hour befreo serving time add cooked pasta to arthichoke mixture in bowl Add chicken pieces to tomatoes and olives Toss gently but thoroughly to mix, taking care not to smash avodaco Season to taste with salt and pepper and serve at room temperature Serves 6-8

PASTA SALAD WITH ARTICHOKES AND TUNA (OR CHICKEN)

Steps:

• Cook the pasta according to package instructions until al dente. Drain and rinse under cold water. Transfer to a large bowl and toss with the remaining ingredients. Chill and serve.
• NOTE: To extend this salad to serve 6 nicely add one (10 ounce) box of frozen peas, cooked, and one small can of well drained mushrooms.