Chicken And Artichoke Fettuccine Alfredo Food

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EASY ALFREDO & ARTICHOKE FETTUCCINE



Easy Alfredo & Artichoke Fettuccine image

My husband loves fettucine alfredo and I love artichokes, but I have very little time to make it from scratch. This is great to make if you have leftover chicken to serve it with. Also, you can buy all of the ingredients in advance and make it when you have time.

Provided by Roses Granddaughter

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

4 ounces fettuccine pasta (more or less if desired)
2 tablespoons olive oil
1 (14 ounce) jar alfredo sauce (or more)
2 (12 ounce) cans artichokes, hearts (or more)
1 tablespoon minced garlic or 1 -2 crushed garlic clove
1/2 teaspoon lemon pepper
1 teaspoon olive oil

Steps:

  • Cook fetticine in boiling water 2 tablespoons olive oil.
  • Meanwhile, drain artichokes hearts in a large colander and leave to drain (do not rinse).
  • Warm up alfredo sauce in a large saucepan - add garlic and lemon pepper and 1 teaspoon olive oil.
  • When alfredo sauce is cooked, drain over artichoke hearts - this will warm and cook artichoke hearts perfectly.
  • Slightly rinse noodles and drain thoroughly.
  • Add noodles and artichokes to the alfredo sauce and mix completely.
  • Warm on stove for about 15 minutes.
  • Optional: For added flavor and taste, add 1-2 cups chopped and cooked chicken to the mix.
  • Serve warm.

CHICKEN AND ARTICHOKE HEART FETTUCCINI ALFREDO



Chicken and Artichoke Heart Fettuccini Alfredo image

"Long name I know! I just made this for supper tonight with homemade alfredo sauce and it was sooooo good." This is the coment of the p oster of this recipe.

Provided by Nana Lee

Categories     One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 lb fettuccine pasta, cooked
1 (26 ounce) jar alfredo sauce (or make your own-I used a recipe that I got off of this site)
1 (4 ounce) jar marinated artichoke hearts, chopped roughly
3 boneless skinless chicken breasts (adjust according to your family size)
asiago cheese or parmesan cheese
1 cup half-and-half cream
1/2 cup butter
1/2 cup asiago cheese
1/2 cup parmesan cheese

Steps:

  • Cut away any excess fat from chicken, cube, and completely cook.
  • Prepare noodles according to package directions.
  • Drain artichoke hearts (no need to completely drain or rinse as the marinade adds a little to the alfredo sauce).
  • Prepare alfredo sauce or heat up jar.***
  • Add the cubed chicken and artichokes.
  • Pour sauce over noodles and cover with cheese.
  • Serve with garlic bread and a salad.
  • *** Directions for alfredo sauce used:.
  • Melt butter in a sauce pan and add half-n-half.
  • Bring to a simmer, keep heat on low and stir in the cheeses.
  • Simmer until smooth.

ARTICHOKE CHICKEN PASTA



Artichoke Chicken Pasta image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 378 calories, Fat 8g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 668mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

SLOW-COOKER ARTICHOKE CHICKEN ALFREDO PASTA



Slow-Cooker Artichoke Chicken Alfredo Pasta image

Sun-dried tomatoes add color and rich flavor to a slow-cooked chicken casserole.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 6h35m

Yield 5

Number Of Ingredients 7

1 lb boneless skinless chicken thighs, cut into 3/4-inch pieces
1 can (14 oz) quartered artichokes, drained
1 jar (16 oz) Alfredo pasta sauce
1 cup water
1/2 cup chopped sun-dried tomatoes (not in oil)
3 cups uncooked medium egg noodles (5 oz)
2 tablespoons shredded Parmesan cheese

Steps:

  • In 3- to 4-quart slow cooker, mix chicken, artichokes, pasta sauce and water.
  • Cover; cook on Low setting 5 to 6 hours.
  • About 25 minutes before serving, stir tomatoes and uncooked noodles into chicken mixture.
  • Increase heat setting to High; cover and cook 15 to 20 minutes longer or until noodles are tender. Sprinkle cheese over individual servings.

Nutrition Facts : Calories 630, Carbohydrate 36 g, Cholesterol 170 mg, Fat 5, Fiber 6 g, Protein 34 g, SaturatedFat 20 g, ServingSize 1 1/3 Cups, Sodium 830 mg, Sugar 4 g, TransFat 1 1/2 g

CHICKEN FETTUCCINE ALFREDO



Chicken Fettuccine Alfredo image

This chicken fettuccine Alfredo is very creamy and tasty. You'll be surprised it's so low-fat. A filling dish, this recipe mixes tender chunks of chicken with peas, noodles and a smooth sauce. -LaDonna Reed, Ponca City, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cubed
1 small onion, chopped
1 tablespoon butter
4 garlic cloves, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4-1/2 teaspoons all-purpose flour
1-1/2 cups fat-free half-and-half
1 cup frozen peas, thawed
1/4 cup grated Parmesan cheese

Steps:

  • Cook fettuccine according to package directions. Meanwhile, in , a large skillet, saute chicken and onion in butter until chicken is no longer pink. Add the garlic, salt and cayenne; cook 1 minute longer. Stir in flour until blended., Gradually add the half-and-half, peas and cheese. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain fettuccine; toss with chicken mixture.

Nutrition Facts : Calories 425 calories, Fat 8g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 577mg sodium, Carbohydrate 49g carbohydrate (10g sugars, Fiber 4g fiber), Protein 36g protein.

CHICKEN /W SUN-DRIED TOMATO & ARTICHOKE ALFREDO



Chicken /W Sun-Dried Tomato & Artichoke Alfredo image

A quick & easy dinner I thought of after coming home from a long road trip. I was very tired but wanted something as tasty as all the great food we had on holiday! (We had just returned from Pismo Beach, and Sequoia National Park)

Provided by Teddys Mommy

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

2 large chicken breasts
1 (14 ounce) can small artichoke hearts
1 (15 ounce) jar alfredo sauce (I like Bertolli)
2 tablespoons julieanned sun-dried tomatoes
4 slices julieanned prosciutto
cooked angel hair pasta

Steps:

  • In large non-stick skillet sauté Chicken Breasts in Olive Oil until browned and cooked through.
  • Cover them to keep them warm and set them aside.
  • Pour Alfredo Sauce into skillet.
  • Slice Artichoke Hearts and Chicken Breasts into bite sized pieces.
  • Add Artichoke Hearts, Chicken Breasts, Sun-Dried Tomatoes, and Prosciutto to sauce.
  • Heat at medium heat, stirring occasionally until warm.
  • Pour over Angel Hair Pasta and serve.

Nutrition Facts : Calories 181.6, Fat 7.1, SaturatedFat 2, Cholesterol 46.4, Sodium 139.9, Carbohydrate 12.8, Fiber 8.7, Sugar 1.6, Protein 18.2

CHICKEN AND ARTICHOKE FETTUCCINE ALFREDO



Chicken and Artichoke Fettuccine Alfredo image

The artichokes make a nice add-in to this velvety chicken Alfredo. It goes together in a half hour...so it's great for weeknights or entertaining. -Priscilla Yee, Concord, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1/2 pound uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into strips
1 garlic clove, minced
3/4 cup 2% milk
4 ounces cream cheese, cubed
1/2 teaspoon salt
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 medium sweet red pepper, chopped
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced fresh basil

Steps:

  • Cook fettuccine according to package directions. , Meanwhile, in a large skillet coated with cooking spray, cook chicken over medium heat until no longer pink. Add garlic; cook 1 minute longer. Remove from the pan and keep warm. , Add the milk, cream cheese and salt to skillet; cook and stir until smooth. Stir in the artichoke hearts, red pepper and Parmesan cheese., Drain fettuccine. Stir in sauce and chicken; heat through. Sprinkle with basil.

Nutrition Facts : Calories 527 calories, Fat 18g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 894mg sodium, Carbohydrate 51g carbohydrate (5g sugars, Fiber 3g fiber), Protein 41g protein.

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