0 recipes from contoocook and beyond


Pasta with Chicken and Artichokes

The brined artichokes add a lot of salty flavor, so be judicious when seasoning.

Serves 4
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts , cut into 1/4-inch slices
1 (14-ounce) can artichoke hearts, packed in brine , rinsed, dried on paper towels, and each cut into 6 wedges
6 cloves garlic , minced
2 teaspoons all-purpose flour
1 1/4 cups low-sodium chicken broth
1 cup grated Parmesan cheese
3 tablespoons lemon juice
1/4 cup minced fresh parsley leaves
1/2 pound bow-tie pasta
Table salt and ground black pepper

1. Bring 2 quarts water to boil in pot for cooking pasta. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes. Transfer to bowl.

2. Lower heat to medium and melt 1 tablespoon butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for 30 seconds. Add broth and simmer until slightly thickened, 5 to 7 minutes. Stir in remaining 2 tablespoons butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.

3. As sauce cooks, add pasta and 2 teaspoons salt to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then return to pot. Toss with chicken and sauce, moistening with reserved water as needed. Season with salt and pepper. Serve.

Share on print
Share on email
Share on pinterest
Share on facebook
Share on twitter