Artichoke Chicken

Artichoke Chicken


Makes: 4 servings

Start to Finish: 30 minutes

  • 11⁄2 pounds boneless, skinless chicken breast halves, cut into 1-inch pieces

  • 1 teaspoon salt-free chicken seasoning, McCormick®

  • 1 teaspoon dried Italian seasoning, McCormick®

  • Olive oil cooking spray, Mazola® Pure

  • 1 onion, chopped

  • 1 teaspoon crushed garlic, Christopher Ranch®

  • 1 can (15-ounce) artichoke hearts in water, drained and quartered, Maria®

  • 1 can (14.5-ounce) organic diced tomatoes with basil, Muir Glen®

  • 3⁄4 cup Chardonnay or other white wine

  • 2 tablespoons organic tomato paste, Muir Glen®

  • 15 fresh basil leaves, torn

  • Hot, cooked whole wheat linguine (optional)

  • Fresh basil sprigs (optional)




Sprinkle chicken pieces with chicken seasoning and Italian seasoning; set aside.

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken, onion, and garlic. Cook and stir for 8 to 10 minutes or until chicken is no longer pink. Stir in artichoke hearts, tomatoes, wine, and tomato paste. Bring to a boil; reduce heat. Stir in torn basil; simmer for 10 minutes.

Serve chicken over hot cooked linguine (optional). Garnish with basil sprigs (optional).

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