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Chicken and artichokes with pasta

Recipe Information

Servings 4
Preparation Time 5 Minutes
Cook Time 25 Minutes
Total Time 30 Minutes
Difficulty Intermediate
Main Ingredient Artichokes; Chicken; Spaghetti
Category Pasta; Poultry; Vegetables
Meal Lunch; Dinner
Type Main Dish
Cuisine American
Cook Method Boiling; Pan Searing; Saut�ing
Diet Low Calorie; Low Cholesterol; Heart Healthy; High Protein

Ingredients

  • 4 ounces dry whole-grain spaghetti, broken in half

  • 2 tablespoons canola oil, divided

  • 3/4 pound boneless skinless chicken breasts, rinsed, patted dry, and cut into bite-size pieces

  • 1/2 of a 13.75-ounce can of quartered artichoke hearts, drained

  • 3 medium garlic cloves, minced

  • 1 cup (about 1 ounce) packed baby spinach 

  • 1/2 cup fresh basil leaves, chopped

  • 1/4 teaspoon salt 

  • 1/4 cup (1 ounce) grated Parmesan cheese 

 

Directions

  • Follow package directions to cook pasta, without adding any salt or oil.

  • While pasta is cooking, heat 1 teaspoon of canola oil in a large pan over medium heat. Tilt pan to coat evenly with oil.

  • Place the chicken in the oiled pan and cook 4 minutes, or until lightly browned. While stirring constantly, add the artichoke hearts. Cook while stirring for 2 minutes, or until chicken is cooked through. Remove from the pan and place on a plate.

  • Add the second teaspoon of canola oil and garlic to the pan over medium heat. Cook 15 seconds.

  • Remove the pan from the heat. Add the drained pasta, chicken mixture, baby spinach, basil leaves, and salt. Mix together. Sprinkle with cheese.

 

Nutrition (per serving)

  • Calories: 310 cal

  • Total fat: 12g

  • Saturated fat: 2g

  • Cholesterol: 55mg

  • Sodium: 370mg

  • Carbohydrates: 24g

  • Dietary fiber: 4g

  • Sugars: 1g

  • Protein: 26g