pasta with chicken, mushrooms, and artichoke hearts
The most important things to remember about this recipe (from experience):
- Use chicken stock. Stock! Not broth! These items can be used interchangeably in other recipes, but not in this one.
- Let almost all of the liquid evaporate in step 5!
If you follow these two pieces of advice, this is an easy, yummy meal that is great for busy weeknights, or lazy weekends.
Pasta with Chicken, Mushrooms, and Artichoke Hearts
Yields: 6 servings (with restraint)
2 chicken breasts (boneless/skinless), cut into pieces
2 Tablespoons olive oil
1 pound button or cremini mushrooms, sliced
5 garlic cloves, minced
1/4 cup white wine
1 cup chicken stock
1 14.5 oz. can artichoke hearts, rinsed, drained, and chopped
2/3 cup half and half
freshly chopped parsley
freshly grated Romano cheese
3/4 pound pasta, any type, cooked and drained
salt and pepper, to taste
- Heat oil in a large skillet over medium-high heat.
- Salt and pepper the chicken pieces, and add them to the skillet. Cook chicken until browned, 3 to 5 minutes, then flip over to cook the opposite side another 2 to 3 minutes. Remove to plate; chicken may not be fully cooked yet – that’s ok, it will keep cooking on the plate and finish when added back to the pan.
- Add sliced mushrooms to the pan and saute for two to three minutes, then add garlic and cook for another minute.
- Add the white wine to the pan and cook for 1 to 2 minutes.
- Stir in chicken stock and add artichoke hearts. Place the lid on the skilled and continue cooking over medium to medium-low heat for 15 to 20 minutes, until liquid has reduced. Make sure it does not fully evaporate! But there should be very little liquid left in the pan.
- Remove lid and reduce heat to low. Add cream to pan and stir gently.
- Add parsley and then add the chicken pieces back to the pan.
- Replace lid and cook for another 10 minutes or so, to allow the sauce to thicken.
- Remove from heat, add salt and pepper to taste.
- Serve over cooked pasta and top with additional parsley and Romano cheese.