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Asiago Chicken with Artichokes
Recipe by:
Robby
Penne and a creamy cheese sauce will help convince even the pickiest of kids that veggies are great!
Ready in 50 mins
Added to favorites by 19 cooks
Ingredients
Serves: 8
- 16 ounces penne pasta
- 1 pound chicken breast
- salt and ground black pepper to taste
- 3 tablespoons olive oil
- 5 ounces (1/2 package) frozen spinach, thawed
- 14 ounces (or 1 can) artichoke hearts
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 2 cups heavy whipping cream
- 2 teaspoons chicken stock
- 3/4 cup grated Asiago cheese
- 1/2 tablespoon cornstarch
- 1 ounce water
- 1 teaspoon nutmeg
Preparation method
Prep: 20 mins | Cook: 30 mins1.
Start to boil water for pasta, and cook pasta according to package directions.
2.
Cube chicken breast and season with salt and pepper.
3.
Heat 3 tablespoons olive oil over medium heat and cook chicken just until done and then set aside. Save pan and renderings from chicken.
4.
Thoroughly drain spinach and artichokes and set aside.
5.
In the pan used for the chicken, add the 2 tablespoons of olive oil and bring to a medium heat. Cook garlic about 30 seconds taking care not to get it too brown.
6.
Add the the cream and heat until very hot and just bubbly, but not to a boil. Add the chicken stock and cheese. Stir constantly with a wire whisk and bring temperature back to just bubbly. Dissolve cornstarch in the cold water and add to the sauce. Add the nutmeg and bring to a slow simmer to cook out starchy taste.
7.
Lightly toss in the spinach, artichokes, pasta, and chicken to heat.
Provided by: Allrecipes
Last updated:
Apr 08 2013
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