Artichoke Chicken With Linguine Food

ARTICHOKE CHICKEN WITH LINGUINE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink. , Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender. , Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.

CHICKEN SPINACH AND ARTICHOKE PASTA CASSEROLE

Steps:

• Cook pasta according to the package instruction, until just about done, drain and set in a large mixing bowl.
• Cook chicken breasts in a cooking pan, over medium heat, with some salt and pepper. Let it cool until easy to handle, chop and add to the bowl with pasta.
• Preheat oven to 350 and lightly grease a 2-quart casserole dish.
• Add chopped artichoke hearts and spinach to pasta and chicken. Mix.
• Add pressed garlic, minced parsley, shredded mozzarella, 1/2 cup fresh grated Romano cheese, salt and pepper. Mix until all ingredients are Incorporated throughout.
• In a small bowl, whisk mayo, sour cream and milk together until smooth. Mix this creamy mixture into the pasta mixture.
• Transfer casserole mixture into the baking dish. Top off with remaining 1/2 cup of fresh grated Romano cheese.
• Bake for 15-18 minutes.

ARTICHOKE LINGUINE

Steps:

• Boil pasta according to directions.
• In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
• Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
• Blend in the artichokes and the 2 tbsp of parmesan cheese.
• Cover and simmer over low heat for about 8 minutes.
• Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
• Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
• Serve immediately. (It still tastes good as leftovers too.).

ARTICHOKE CHICKEN PASTA

Steps:

• Cook fettuccine according to package directions; drain., Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan., In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes., Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

SPINACH ARTICHOKE DIP PASTA WITH CHICKEN

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente.
• Drain the pasta, return it to the pot then add the sour cream and stir to combine. Stir in the artichoke hearts, chicken and sun-dried tomatoes then set the pasta aside.
• Melt the butter in a large heavy-bottomed pot over medium heat. Add the spinach and cook, stirring, until the spinach is wilted and most of the liquid has cooked off, about 10 minutes. Stir in the flour then add the milk, garlic powder, pepper and cream cheese, stirring to combine. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. Stir in the Parmesan and Cheddar.
• Pour the cheese sauce over the pasta mixture, stirring until well combined then serve.

CREAMY LEMON ARTICHOKE PASTA WITH CHICKEN

Steps:

• For quicker, more even cooking, slightly flatten breasts with a kitchen mallet. If they are very thick, slice them in half horizontally before flattening. Season with salt and pepper.
• Heat a skillet over high heat. When pan is hot, add 1 tablespoon oil.
• When oil is hot, put chicken breasts in pan and cook until golden brown on both sides and cooked through. Remove chicken from pan and cut into slices.
• Add remaining tablespoon oil to pan. Add onions and cook until softened.
• Add red bell pepper and cook until almost softened.
• Add the garlic. Stir, and cook for about 1 minute.
• Deglaze pan with broth, scraping bottom to release any bits sticking to the bottom of the pan.
• Add cream and bring to a simmer. Allow to simmer for about 2 minutes. Turn off heat.
• Slowly add parmesan while whisking and whisk until melted and incorporated into sauce.
• Gently stir in chopped artichoke hearts and parsley.
• Add lemon juice to taste. You may not need the whole tablespoon if the artichoke hearts are lemony enough.
• Salt and pepper to taste
• Toss sauce with sliced chicken and hot buttered pasta. Serve.

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CHICKEN & ARTICHOKE PASTA WITH KALE PESTO

Steps:

• Cook the pasta according to the package directions, omitting salt.
• While the pasta is cooking, heat the olive oil in a sauté pan. Add chicken and sauté until browned, breaking into bite-sized pieces as it cooks. Add the artichoke hearts, spices, and pepper; sauté 2-3 minutes until artichoke hearts are warmed. Keep warm over low heat.
• Drain the pasta, reserving 1/2 cup of water. Add pasta to chicken and artichoke mixture in the sauté pan; increase heat to medium-low and mix together. Add 1/3 cup pasta water, 1/4 cup kale pesto, ricotta, parmesan & yogurt. Stir until everything is incorporated.
• If necessary, add a little additional pasta water for a smooth consistency. Season with salt & pepper as desired. Top with grated parmesan cheese and serve immediately.

LINGUINE WITH PARMESAN CHICKEN AND ARTICHOKES

Steps:

• Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
• Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
• In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
• Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
• Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.

ITALIAN CHICKEN WITH ARTICHOKES

Steps:

• Place chicken pieces in a greased 9x13" baking dish.
• Arrange tomato, olives, mushrooms and artichokes on top.
• Combine salad dressing and wine; pour over all.
• Sprinkle with onion soup mix.
• Cover and bake 350 degrees for 1 hour or until chicken is done.
• Meanwhile, cook linguine.
• Remove chicken from dish.
• Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
• Arrange chicken on top and serve.
• Sprinkle with cheese if desired.