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Artichoke Chicken Pasta

Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia Skip links
4 Servings - 30 min -
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Servings:4  | Calories:400 | Total Fat:8g  | Chol:74mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 2g
10 %
Total Carb 48g
16 %
Fiber 11g
44 %
Sugars 2g
Cholesterol 74mg
25 %
Sodium 557mg
23 %
Protein 33g
65 %
37% Fettuccine
32% Boneless skinless chicken breasts
17% Others combined
11% Water-packed artichoke hearts
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine or broth
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Directions : View recipe directions on
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