Artichoke and Sun-dried Tomato Chicken

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 483.3
  • Total Fat: 14.5 g
  • Cholesterol: 57.2 mg
  • Sodium: 813.5 mg
  • Total Carbs: 54.3 g
  • Dietary Fiber: 7.6 g
  • Protein: 35.5 g

View full nutritional breakdown of Artichoke and Sun-dried Tomato Chicken calories by ingredient
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Introduction

This makes a really great after work meal. It's quick and easy and tastes really good! This makes a really great after work meal. It's quick and easy and tastes really good!
Number of Servings: 4

Ingredients

    2 tablespoons olive oil
    4 boned skinned chicken breast halves (4 oz. each)
    2 large shallots, minced
    3 garlic cloves, minced
    1/2 cup reduced-sodium chicken stock
    8 ounces marinated artichoke hearts, halved (save marinade)
    1/4 cup sliced oil-marinated sun-dried tomatoes
    About 1/2 tsp. salt
    About 1/4 tsp. freshly ground black pepper
    1/4 cup sliced basil
    1/4 cup freshly and finely shredded parmesan (asiago or gruyere will also work)
    8 ounces whole grain spaghetti

Directions

1.Heat olive oil in a large, nonstick skillet over medium-high heat until oil is hot but not smoking. Cube chicken breasts and add to the skillet and cook until golden, 2 to 3 minutes.

2. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, artichoke hearts, artichoke marinade, sun-dried tomatoes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook until mixture begins to boil, about 1 minute.

4. Cover pan and simmer for about 14 to 16 minutes. Meanwhile, cook pasta according to package directions.

5. Once pasta is cooked, divide pasta into 4 even portions on 4 rimmed plates, shallow pasta bowls or microwavable safe dishes.

6. Season artichoke heart, sun-dried tomato-stock, chicken mixture with salt and pepper to taste. Divide among the 4 plates. Garnish with sliced basil and freshly grated parmesan, asiago, or gruyere.


Number of Servings: 4

Recipe submitted by SparkPeople user BREEHARDY.

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