Best Sauteed Chicken Zucchini Artichokes And Tomatoes Over Pasta Recipes

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DROP DEAD FABULOUS CHICKEN, ARTICHOKE, SUN-DRIED TOMATO PASTA



Drop Dead Fabulous Chicken, Artichoke, Sun-Dried Tomato Pasta image

Seriously, folks. This is the BEST pasta recipe ever. You. will. love. it. I got it from my favorite internet chef. I'd post her info, but I don't want to share. :)

Provided by Little Red Bug

Categories     < 30 Mins

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 rotisserie-cooked chicken (shredded and free of bones and skin)
2 cups heavy cream
2 green onions (chopped)
1/2 lb penne pasta
1 garlic clove (minced)
1 (7 1/2 ounce) jar sun-dried tomatoes (drained and chopped)
2 (6 ounce) jars marinated artichoke hearts (drained and quartered)
1/2 cup basil
1/2 cup parsley
1/2 cup freshly grated parmesan cheese
1 tablespoon olive oil

Steps:

  • Boil pasta according to directions.
  • Meanwhile, heat olive oil in a large skillet over medium heat.
  • Add onions and garlic. Cook until softened.
  • Add chicken, tomatoes, and artichoke hearts. Stir until heated all the way through.
  • Stir in heavy cream.
  • Let this simmer for five minutes.
  • Pour over cooked al dente pasta.

Nutrition Facts : Calories 1243.8, Fat 74.3, SaturatedFat 36.1, Cholesterol 305.6, Sodium 1570.2, Carbohydrate 90, Fiber 18.2, Sugar 21.5, Protein 63.4

CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE



Chicken and Artichokes in Lemon Cream Sauce over Penne image

Provided by Susannah Locketti

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

8 ounces dried penne pasta
Olive oil cooking spray
1 tablespoon butter
3 cloves garlic, minced
16 ounces boneless, skinless, chicken breast, pounded thin and cut into strips
Salt and pepper
1/4 cup vermouth, or any other dry white wine
2 lemons, zested and juiced
1/2 cup fat-free, low-sodium chicken broth
1/4 cup all-purpose flour
2 (14-ounce) cans evaporated skim milk
1/2 cup grated Parmesan
2 (14-ounce) cans artichoke hearts
1 bunch fresh parsley leaves, chopped
1 lemon, cut into wedges, for garnish

Steps:

  • Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
  • In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA



Sauteed Chicken, Zucchini, Artichokes and Tomatoes over Pasta image

This is a relatively simple dish to make and incredibly flavorful. My family and I eat a good deal of pasta, so I'm always looking for new ways of preparing it. I thought up this recipe while having a craving for marinated artichokes.

Provided by discoteca

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb chicken, cut into bite size chunks
5 minced garlic cloves
2 small zucchini, cut into chunks (about the same size as the chicken)
1 (6 1/2 ounce) jar marinated artichoke hearts, drained and halved
1 (14 1/2 ounce) can diced tomatoes, drained (or you can use a couple of fresh, chopped and seeded)
1 1/2 cups dry white wine (I used Chardonnay)
2 tablespoons dried oregano
2 teaspoons salt and pepper
1/4 cup olive oil, divided

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.

Nutrition Facts : Calories 410.4, Fat 24.4, SaturatedFat 4.9, Cholesterol 51.8, Sodium 326.9, Carbohydrate 18.1, Fiber 5.3, Sugar 6.2, Protein 16.4

ARTICHOKE CHICKEN PASTA



Artichoke Chicken Pasta image

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. -Cathy Dick, Roanoke, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Steps:

  • Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large 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 until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

LINGUINE WITH ARTICHOKE-TOMATO SAUCE



Linguine with Artichoke-Tomato Sauce image

When you need a toss-together pasta dish, this is just the ticket. Tart marinated artichokes enhance the tomatoes. The sauce is so flavorful, no one will miss the meat. -Mary Ann Lee, Clifton Park, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

12 ounces uncooked linguine
1 can (28 ounces) whole tomatoes with basil
1 jar (7-1/2 ounces) marinated quartered artichoke hearts
1 cup chopped sweet onion
2 garlic cloves, minced
3 tablespoons olive oil, divided
1/4 cup capers
1/4 cup tomato paste
8 fresh basil leaves, torn
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • Cook linguine according to package directions., Meanwhile, coarsely chop tomatoes, reserving liquid. Drain artichokes, reserving 1/4 cup marinade. In a large skillet, saute onion and garlic in 2 tablespoons oil until tender. Add the tomatoes, artichokes, capers, tomato paste, basil, sugar, salt, pepper and reserved tomato liquid and artichoke marinade., Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Drain linguine and transfer to a large bowl. Toss with tomato mixture and remaining oil. Sprinkle with cheese.

Nutrition Facts : Calories 375 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 740mg sodium, Carbohydrate 56g carbohydrate (9g sugars, Fiber 4g fiber), Protein 10g protein.

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