Artichoke Chicken with Linguine

Name: Artichoke Chicken with Linguine
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings.
Cuisine: Europe, Italian
Ingredients: 6 ounces uncooked linguine; 10 ounces boneless skinless chicken breasts, cut into 1-inch cubes; 1/2 cup chopped onion; 1 bay leaf; 2 tablespoons butter; 1/4 cup sherry or chicken broth; 1 cup water-packed artichoke hearts, rinsed, drained and chopped; 6 ounces sliced fresh mushrooms; 1/8 teaspoon garlic salt; 1/8 teaspoon pepper; 1/3 cup mayonnaise; 1/4 cup sour cream; 1/4 cup grated Parmesan cheese

I loved this recipe so much, I spent weeks tracking it down after trying it at a meeting. I’ve been making it for years and have shared it with friends and family. Hope you enjoy it, too! —Rita Brooks, Norman, Oklahoma

Ingredients

6 ounces uncooked linguine
10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
1 bay leaf
2 tablespoons butter
1/4 cup sherry or chicken broth
1 cup water-packed artichoke hearts, rinsed, drained and chopped
6 ounces sliced fresh mushrooms
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan cheese

Directions

Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink.
Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender.
Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.

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Reviews

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Average Rating:

redken29
Sep 15, 2015
This recipe has become a family favorite. It's easy to make and everyone loves it. This could be served in a restaurant. Love, love, love! My all time favorite!
ksaffel
Jun 4, 2013
I substituted white wine for the sherry and used fresh garlic (1 toe chopped fine) and 1/4 tsp salt. Everyone loved it. No leftovers! This is a keeper. Thanks.
mlstorm
Mar 3, 2013
No comment left
Moki1016
Apr 3, 2012
This is a delicious recipe. I would chop the artichokes and mushrooms before starting the chicken and linguine.
LB2210
Dec 21, 2010
Excellent! I used light sour cream, mayo and whole grain linguine. I substituted canola oil for the butter, and it turned out great. I had a little more than 10 oz chicken, so I upped all the other ingredients a bit. Easy, stove-top recipe for a weeknight.
nhedley
Apr 5, 2009
No comment left
ibinyon
Apr 1, 2008
No comment left

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