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Penne with Chicken and Artichokes

Penne with Chicken and Artichokes: Main Image

Quick Facts

Servings: 6
An easy to prepare one dish pasta meal with chicken, broccoli, and artichoke hearts, well liked by all age groups.

Ingredients

  • 12 oz penne pasta, uncooked
  • 2 Tbs olive oil
  • 2 cloves garlic, or more to taste, minced
  • 8 oz boneless skinless chicken breast, uncooked, cut up in 1-inch (2cm) pieces
  • 2 cups broccoli florets
  • 2 cups artichoke hearts, frozen
  • 1 cup chicken broth
  • 1/2 tsp Tabasco sauce
  • 1/2 cup Parmesan cheese, grated

Directions

  • Cook pasta in rapidly boiling water until done. Drain.
  • Heat olive oil in a large skillet. Saute garlic and onions for one minute.
  • Add the cut up chicken pieces and cook until the chicken is done. Add broccoli, artichoke hearts, chicken broth and tabasco sauce.
  • Cook over medium heat for about 5 more minutes, stirring occasionally.
  • Transfer cooked pasta into skillet and toss to combine all the ingredients.
  • Sprinkle Parmesan cheese over the top and serve, straight from the pan.

Nutrition Facts

Calories 467
  Calories from Fat 82 (18%)
(14%)Total Fat 9g
(13%)Saturated Fat 3g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
(28%)Cholesterol 85mg
(17%)Sodium 404mg
(19%)Potassium 665mg
Total Carbohydrate 50g
(20%)Dietary Fiber 5g
Sugars 0g
Sugar Alcohols 0g
(89%)Protein 45g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2015.