This is a very good combination with the pasta, chicken, artichokes and Parmesan cheese. The original recipe called for brined artichokes but I found it was too salty for this dish. There is enough salt in the chicken broth and Parmesan. I prefer this pasta recipe with the Parmesan and chicken broth sauce (adding some chopped basil) versus a milk based sauce in Chicken with a Basil Artichoke Sauce.
Pasta with Chicken and Artichokes
- 4 tbsp. unsalted butter
- 1 lb. chicken breasts cut into slices
- 1 (14 oz.) can artichoke hearts (I bought the small, 6-8 per can), cut into 4 wedges (I do not care for frozen artichokes)
- 6 garlic cloves, minced
- 2 tsp. flour
- 1-1/4 cups low-sodium chicken broth
- 1 cup Parmesan cheese, grated
- 3 tbsp. fresh lemon juice
- 1/4 cup fresh parsley, minced
- 1/2 lb. bow-tie pasta (I used mini farfalle)
- salt and pepper to taste
- I would also add some freshly chopped basil
Cook the pasta according to package directions; save 1/2 cup cooking water in case you need it for the sauce. Cook chicken in 1 tbsp. butter, for a total of 3-5 minutes until no longer pink; set aside.
Melt another 1 tbsp. butter and lightly brown the artichokes for a couple of minutes. Add the garlic and cook another 1 minute. Add flour and stir for 30 seconds; add broth and simmer until thickened, 5 to 7 minutes. Stir in remaining 2 tbsp. butter, Parmesan, lemon juice, parsley and chicken and cook until chicken is cooked through. Add the pasta, toss and moisten with reserved water if needed.
Chicken with Basil Artichoke Sauce Pasta with Chicken and Artichokes
