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How To make Chicken Breasts and Artichokes with Fettuccini
Servings: 4
4 skinless boneless chicken
breast halves Salt and pepper 6 TB butter
1 c chicken broth
2 3 tbsp. sherry wine vinegar
or red wine vinegar 1 cn Maria artichoke hearts,
drained and rinsed 1/2 c heavy cream
1 lb fettuccine
1 egg yolk
1 TB water
1 TB chopped fresh parsley
Rinse and dry chicken breasts, salt and pepper. Melt 1 tablespoon butter in non-aluminum skillet over low heat. Add chicken and sprinkle with 1 tablespoon vinegar. Cover and cook over low heat until cooked (3 minutes each side). Remove and keep warm covered with foil. Add 1 tablespoon butter to skillet, add artichoke hearts and saute until warmed. Remove and set aside. Deglaze pan by stirring 1 tablespoon vinegar into skillet. Add chicken broth and simmer, stirring until broth is reduced by 1/2. Add cream, stirring and reduce liquid again by 1/3. Boil and drain fettuccine and reserve. In saucepan, toss with remaining 4 tablespoons butter. Season to taste. Beat egg yolk in small bowl with 1 tablespoon cold water until foamy, whisk into hot sauce. Remove skillet from heat, whisking constantly. Sauce must not boil after egg is added - can add more vinegar to taste. Season as desired. Stir in parsley. Arrange chicken and artichokes on bed of fettuccine. Serve with green salad. Serves 4.
How To make Chicken Breasts and Artichokes with Fettuccini's Videos
Chicken With Artichokes And Angel Hair Pasta - Everyday Food with Sarah Carey
Recipe:
Sarah Carey makes Chicken with Artichokes and Angel Hair in this Everyday Food video, a simple weeknight dinner recipe that your family is sure to enjoy!
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Spinach artichoke chicken pasta , recipe in description #weeknightdinners #5ingredientrecipes
Spinach Artichoke chicken pasta
12 oz bow tie pasta
3 Tbsp butter
2 lb boneless, skinless chicken breasts, cut into bite-size pieces
1 (16-oz) container spinach artichoke dip
10 ounce bag frozen broccoli, cooked
shredded or grated Parmesan cheese
Instructions
1. Cook pasta according to package directions; drain, reserving 1 cup pasta water.
2. Meanwhile, melt butter in a large, deep skillet over medium-high heat. Season salt and pepper the chicken to taste. Add chicken to the skillet and cook 5 minutes or until browned and done. Reduce heat to medium-low.
3. Add broccoli and spinach dip to skillet; cook, stirring occasionally, 5 minutes or until thoroughly heated. Add cooked pasta and 1/2 cup of the reserved pasta water; cook, stirring, 2 to 3 minutes or until blended. Add more pasta water as needed to thin it out.
4. sprinkle with cheese and fresh basil or parsley
Spinach & Artichoke Stuffed Chicken Breasts with La Terra Fina Dips
I am pretty excited to be in the kitchen with La Terra Fina Dips bringing you this brand new Spinach Artichoke Stuffed Chicken Breast. They have so many dips and spreads to choose from, but I've been especially loving La Terra Fina's Spinach Artichoke & Parmesan Dip. And it is so delicious in this stuffed chicken breast.
How to cook Chicken Breasts with Artichoke Hearts
I demonstrate how to make this chicken recipe found in one of my favorite Italian cookbooks. It's a simple dish, easy to make, and delicious. I chose to make mine with penne pasta.
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How to Make Artichoke Chicken | Chicken Recipes | Allrecipes.com
Get the recipe for Artichoke Chicken at
Watch this video and learn how to add lots of flavor to a baked chicken dish. The secret is in the sauce that we quickly put together by combining Parmesan cheese with mayonnaise, artichoke hearts and garlic pepper. You might want to double up the recipe to have leftovers for lunch.
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Chicken & Tomato Artichoke Pasta
I like to call this 'Cucina della Nonna...grandma's cooking. First, Bella Sun Luci Tomato-Artichoke Pasta Sauce tastes like an Italian grandma made it. Add a perfectly roasted chicken cut up into pieces, a pound of al dente spaghetti (or any excellent quality pasta shape), then the cacciatore-style vegetables and you'll have a meal that will transport you to the old world, to grandma's dining room table, her in her apron, serving big platters of steaming hot delicious food. - Chef Richie
Recipe:
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