Artichoke Chicken with Linguine |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Rita Brooks of Norman, Oklahoma loved this recipe so much, she spent weeks tracking it down after trying it at a meeting. âIâve been making it for years and have shared it with friends and family. Hope you enjoy it, too!â 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:
1. 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.
2. 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.
3. Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture. Yield: 3 servings.
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