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Chicken-Artichoke Toss

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  • Prep 25 min
  • Total 25 min
  • Servings 6
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Progresso® chicken broth provides a simple addition to this dinner that's made with chicken, artichoke hearts and pasta – ready in just 25 minutes.
Updated Dec 29, 2010
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Ingredients

  • 3 cups uncooked radiatore (nugget) pasta (9 ounces)
  • 1 jar (6 ounces) marinated artichoke hearts, undrained
  • 1 pound boneless, skinless chicken breast halves, cut into 1/2-inch slices
  • 3 cups sliced mushrooms (8 ounces)
  • 1 jar (7 ounces) roasted red peppers, sliced
  • 3/4 cup Progresso™ chicken broth (from 32 oz carton)
  • 1/2 cup dry white wine (or nonalcoholic) or apple juice
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon chopped fresh parsley
Make With
Progresso Broth

Steps

  • 1
    Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally until chicken is light brown and no longer pink. Stir in artichokes and peppers.
  • 2
    Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley.

Nutrition

370 Calories, 4g Total Fat, 27g Protein, 59g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
35
Total Fat
4g
Saturated Fat
1g
Cholesterol
40mg
Sodium
400mg
Total Carbohydrate
59g
Dietary Fiber
3g
Protein
27g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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