Artichoke Chicken with Linguine |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 3 |
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Ingredients:
6 ounce(s) uncooked linguine |
10 ounce(s) boneless skinless chicken breasts, cut into 1-inch cubes |
1/2 cup(s) chopped onion |
1 bay leaf |
2 tablespoon(s) butter |
1/4 cup(s) sherry or chicken broth |
1 cup(s) water-packed artichoke hearts, rinsed, drained and chopped |
6 ounce(s) sliced fresh mushrooms |
1/8 teaspoon(s) garlic salt |
1/8 teaspoon(s) pepper |
1/3 cup(s) mayonnaise |
1/4 cup(s) sour cream |
1/4 cup(s) 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.
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