Pasta with Chicken and Artichokes
By America's Test KitchenPublished on April 30, 2013
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter 1 pound boneless, skinless chicken breasts, cut into ¼-inch slices1 (14-ounce) can artichoke hearts, packed in brine, rinsed, dried on paper towels, and each cut into 6 wedges6 cloves garlic, minced2 teaspoons all-purpose flour 1 ¼ cups low-sodium chicken broth 1 cup grated Parmesan cheese 3 tablespoons lemon juice ¼ cup minced fresh parsley leaves ½ pound bow-tie pasta Salt and pepper
Before You Begin
The brined artichokes add a lot of salty flavor, so be judicious when seasoning.
Instructions
- Bring 2 quarts water to boil in pot for cooking pasta. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes. Transfer to bowl.
- Lower heat to medium and melt 1 tablespoon butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for 30 seconds. Add broth and simmer until slightly thickened, 5 to 7 minutes. Stir in remaining 2 tablespoons butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.
- As sauce cooks, add pasta and 2 teaspoons salt to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then return to pot. Toss with chicken and sauce, moistening with reserved water as needed. Season with salt and pepper. Serve.
Yield
Serves 4Ingredients
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into ¼-inch slices
1 (14-ounce) can artichoke hearts, packed in brine, rinsed, dried on paper towels, and each cut into 6 wedges
6 cloves garlic, minced
2 teaspoons all-purpose flour
1 ¼ cups low-sodium chicken broth
1 cup grated Parmesan cheese
3 tablespoons lemon juice
¼ cup minced fresh parsley leaves
½ pound bow-tie pasta
Salt and pepper
Ingredients
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into ¼-inch slices
1 (14-ounce) can artichoke hearts, packed in brine, rinsed, dried on paper towels, and each cut into 6 wedges
6 cloves garlic, minced
2 teaspoons all-purpose flour
1 ¼ cups low-sodium chicken broth
1 cup grated Parmesan cheese
3 tablespoons lemon juice
¼ cup minced fresh parsley leaves
½ pound bow-tie pasta
Salt and pepper
Ingredients
4 tablespoons unsalted butter
1 pound boneless, skinless chicken breasts, cut into ¼-inch slices
1 (14-ounce) can artichoke hearts, packed in brine, rinsed, dried on paper towels, and each cut into 6 wedges
6 cloves garlic, minced
2 teaspoons all-purpose flour
1 ¼ cups low-sodium chicken broth
1 cup grated Parmesan cheese
3 tablespoons lemon juice
¼ cup minced fresh parsley leaves
½ pound bow-tie pasta
Salt and pepper
Why This Recipe Works
We lent rich flavor to our Pasta with Chicken and Artichokes recipe by browning thin slices of chicken in butter. Canned artichokes worked well in this recipe—as long as they were rinsed and dried before use to remove the flavor of the brine in which they come packed. We also opted to use high-quality imported Parmesan cheese. We found that grated cheese dried out quickly and lost its flavor, which wasn’t going to work for our Pasta with Chicken and Artichokes recipe.
Before You Begin
The brined artichokes add a lot of salty flavor, so be judicious when seasoning.
Instructions
- Bring 2 quarts water to boil in pot for cooking pasta. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over high heat until foaming subsides. Cook chicken in single layer without stirring for 1 minute, then stir and cook until no longer pink, about 2 minutes. Transfer to bowl.
- Lower heat to medium and melt 1 tablespoon butter in pan. Cook artichokes until lightly browned, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and cook for 30 seconds. Add broth and simmer until slightly thickened, 5 to 7 minutes. Stir in remaining 2 tablespoons butter, Parmesan, lemon juice, parsley, and chicken and cook until chicken is cooked through, about 1 minute.
- As sauce cooks, add pasta and 2 teaspoons salt to boiling water and cook until al dente. Reserving 1/2 cup cooking water, drain pasta, then return to pot. Toss with chicken and sauce, moistening with reserved water as needed. Season with salt and pepper. Serve.
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