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Chicken Artichoke Mushroom Pasta


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INGREDIENTS


Whole-wheat spiral pasta

  • 1 (12-ounce) package

Chicken breast tenders

  • 1 ½ pounds, cut into bite-size pieces

Garlic

  • 1 tsp bottled, minced

Chicken broth

  • 1 cup, low-sodium

Salt

  • ½ tsp

Black pepper

  • ½ tsp, freshly ground

Artichoke quarters

  • 2 (15-ounce) cans, rinsed, drained and finely chopped

Button mushrooms

  • 1 package

Parmesan cheese

  • 1/4 cup, grated

Basil

  • 1/3 cup finely chopped, fresh

PREPARATION


Cook pasta according to directions. Spray a large skillet with cooking spray and heat over medium-high heat. Add chicken to pan and sauté three minutes or until browned. Add garlic, sauté one minute. Add broth, salt, pepper, artichokes and mushrooms and simmer five minutes or until the sauce is thickened and chicken is done. Remove from heat, stir in cheese and basil. Place sauce and pasta in a large bowl and toss gently to combine.

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