Artichoke Chicken Pasta Recipe

Ingredients for Artichoke Chicken Pasta

• Chicken Breast Tenders
• Artichoke Hearts
• Roasted Red Pepper
• 1/2 cup dry white wine
• 1 cup shredded American cheese
• White Wine Worcestershire Sauce
• Cream Of Chicken Soup
• 1/2 cup shredded cheddar cheese
• Cooked Bow Tie Pasta

How to Make Artichoke Chicken Pasta

1. Preheat oven to 400°F (200°C).
2. In a large oven-safe skillet or Dutch oven, brown 1 lb boneless, skinless chicken breasts. Remove chicken and set aside.
3. 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.
4. 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.
5. 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.
6. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
7. Meanwhile, cook 1 lb pasta according to package directions. Drain and add to the skillet.
8. Toss the pasta in the sauce until well coated. Season with salt and pepper to taste.
9. Garnish with fresh parsley (optional) and serve immediately.