Chicken, Bacon and Artichoke Pasta with Garlic Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 486.7
- Total Fat: 17.5 g
- Cholesterol: 79.2 mg
- Sodium: 900.8 mg
- Total Carbs: 49.3 g
- Dietary Fiber: 6.3 g
- Protein: 35.0 g
View full nutritional breakdown of Chicken, Bacon and Artichoke Pasta with Garlic Sauce calories by ingredient
Introduction
Oh, amazing. Not low in fat or in carbs, but not too high either for how nice it tastes. Oh, amazing. Not low in fat or in carbs, but not too high either for how nice it tastes.Number of Servings: 6
Ingredients
-
12 oz pasta
1 box fully cooked bacon- 15 slices, chopped small
1 pound chicken breasts, cubed in approx 1 inch squares
salt and pepper
1 can or jar of artichoke hearts, drained and chopped
1/4 cup sun dried tomatoes (I didn't include in my recipe, but it is included in the one I copied so it is optional)
1 cup packed spinach leaves.
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic (minced), or 2 tablespoons of jarred
1/4 cup flour
1 cup milk
2 cups chicken broth (I used two teaspoons better n broth, and 2 cups water)
3/4 cup parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon garlic powder
spray olive oil
Directions
three pots:
one: cook pasta until al dente
two: while pasta is cooking make the sauce in a medium (can hold 6 cups easily, nonstick) melt butter and oil, add 4 cloves of chopped garlic. 30 seconds. Sprinkle the flour in, stir for one minute. Slowly add the broth until both cups are added and the sauce is thickened. (use a whisk if you need to) Add milk and bring back up to an almost boil. (this takes about 10 minutes in total) Sauce should be thick. Add salt and pepper to taste, parmesan cheese, Italian seasoning.
Pot 3: skillet: using a spray of olive oil, saute breasts until cooked through, add artichokes and spinach. Cook until wilted. Salt, pepper and garlic powder.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANETAGAIN.
one: cook pasta until al dente
two: while pasta is cooking make the sauce in a medium (can hold 6 cups easily, nonstick) melt butter and oil, add 4 cloves of chopped garlic. 30 seconds. Sprinkle the flour in, stir for one minute. Slowly add the broth until both cups are added and the sauce is thickened. (use a whisk if you need to) Add milk and bring back up to an almost boil. (this takes about 10 minutes in total) Sauce should be thick. Add salt and pepper to taste, parmesan cheese, Italian seasoning.
Pot 3: skillet: using a spray of olive oil, saute breasts until cooked through, add artichokes and spinach. Cook until wilted. Salt, pepper and garlic powder.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANETAGAIN.