Ingredientes para Artichoke Chicken Pasta
- 1 lb boneless, skinless chicken breasts
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 (12 ounce) jar roasted red peppers, drained and sliced
- 1/2 cup dry white wine
- 1 cup shredded American cheese
- 2 tablespoons Worcestershire sauce
- Cream Of Chicken Soup (not used in recipe)
- 1/2 cup shredded cheddar cheese
- 1 lb pasta
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Cómo preparar Artichoke Chicken Pasta
- Preheat oven to 400°F (200°C).
- In a large oven-safe skillet or Dutch oven, brown 1 lb boneless, skinless chicken breasts. Remove chicken and set aside.
- Add 1 tbsp olive oil to the skillet. Sauté 1 (14 oz) can artichoke hearts (drained and quartered), 1 (12 oz) jar roasted red peppers (drained and sliced), and 1/2 cup chopped onion for 5 minutes until slightly softened.
- Stir in 1 cup chicken broth, 1/2 cup dry white wine, 2 tbsp Worcestershire sauce, and 1 tsp garlic powder. Bring to a simmer.
- Return chicken to the skillet. Add 1 cup shredded American cheese and 1/2 cup shredded cheddar cheese. Stir until the cheese is melted and the sauce is smooth and creamy.
- Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
- Meanwhile, cook 1 lb pasta according to package directions. Drain and add to the skillet.
- Toss the pasta in the sauce until well coated. Season with salt and pepper to taste.
- Garnish with fresh parsley (optional) and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
6g
Fat
77g
Carbs
14g
