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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

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Test Kitchen Approved

Total Time

Prep/Total Time: 20 min.

Makes

3 servings

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

Artichoke Chicken with Linguine Recipe photo by Taste of Home

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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.

Artichoke Chicken with Linguine

Total Time

Makes

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