CHICKEN-ARTICHOKE PASTA WITH ROSEMARY
I've been making this recipe for years. I don't even remember where I got it from but it's become a favorite of family and friends. The preparation takes a bit of time because there is a lot of chopping, but once thats done it goes together quite quickly. The recipe calls for the packaged refrigerated fresh fettuccine, but I've substituted dry pasta on occasion and it is still delicious. All it needs to make it a deliciious meal is a side salad and garlic bread.
Provided by Love2Experiment
Categories One Dish Meal
Time 40m
Yield 1 3/4 cup servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- Sprinkle chicken evenly with salt and pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat; add chicken, and cook 5 minutes or until lightly browned. Removed chicken with a slotted spoon and set aside.
- Add onion, garlic, tomatoes, mushrooms, artichoke hearts and rosemary to Dutch oven; saute 10 minutes or until vegetables are tender. Drain and remove from Dutch oven.
- Add remaining 1 tablespoon butter, wine and cream cheese to Dutch oven. Reduce heat to low, stir until cream cheese is completely melted, then gradually whisk in nonfat milk. Add chicken, vegetables, cooked fettuccine and Parmesan cheese, tossing gently.
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Victoria Smith
[email protected]This dish was a bit too rich for my taste, but my husband loved it. He said it was the best chicken artichoke pasta he's ever had.
Ben Carfy
[email protected]I tried this recipe and it turned out great! The sauce was rich and creamy, and the chicken and artichokes were cooked perfectly.
Idiodemise Christian
[email protected]The chicken artichoke pasta was delicious. I liked the combination of flavors and textures.
htetnaing htetnaing
[email protected]This chicken artichoke pasta was a hit with my family! The creamy sauce was flavorful and the artichokes added a nice touch of texture. I would definitely make this dish again.