Publix Aprons

Chicken with Tomatoes and Artichokes

Chicken with Tomatoes and Artichokes
Total Time:
25 minutes


(14.5-oz) can artichoke hearts, drained
6 plum tomatoes
1 1/2 lb boneless, skinless chicken breasts
2 tablespoons olive oil
8 oz fettuccine pasta (regular or spinach)
1 tablespoon basil pesto
1 teaspoon seasoned salt
1 teaspoon roasted garlic
1/4 cup white wine
1/4 cup shredded Parmesan cheese


  1. Fill large saucepan half full of water. Cover and place on high to boil for pasta.
  2. Cut artichokes and tomatoes into 1/2-inch cubes. Cut chicken into 1/4-inch strips. Wash hands.
  3. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan; swirl to coat. Add chicken (wash hands) and cook 2-3 minutes, stirring often, or until chicken is no longer pink.
  4. Stir pasta into boiling water. Boil 8-10 minutes, stirring occasionally, or until tender.
  5. Reduce chicken to medium heat; stir in pesto, seasoned salt, and garlic. Cover and cook 2 minutes, stirring occasionally, to blend flavors.
  6. Deglaze with white wine. (To deglaze: pour in wine and loosen browned bits of food left on bottom.) Stir in artichokes and tomatoes. Cook 2-3 minutes, stirring occasionally, or until tomatoes begin to soften and sauce is hot.
  7. Drain pasta and toss with chicken mixture. Sprinkle with cheese and serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 550kcal; FAT 15g; SAT FAT 3.5g; TRANS FAT 0g; CHOL 100mg; SODIUM 780mg; CARB 54g; FIBER 4g; SUGARS 4g; PROTEIN 47g; VIT A 20%; VIT C 25%; CALC 10%; IRON 25%

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