Italian Chicken With Artichokes |
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Prep Time: 14 Minutes Cook Time: 60 Minutes |
Ready In: 74 Minutes Servings: 8 |
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A friend gave me this recipe years ago and it is still a favorite. It is very easy and is loaded with flavor. Serve over linguine with a salad and crusty bread. NOTE: I usually drain some oil from the salad dressing. Ingredients:
2 lbs skinless chicken pieces |
16 ounces canned tomatoes, drained (wedges) |
4 ounces mushrooms, drained (whole) |
6 ounces ripe olives, drained |
14 ounces artichoke hearts, drained |
8 ounces wishbone italian salad dressing |
1/2 cup dry vermouth |
1 (1 ounce) package onion soup mix |
10 ounces linguine |
parmesan cheese (optional) |
Directions:
1. Place chicken pieces in a greased 9x13 baking dish.
2. Arrange tomato, olives, mushrooms and artichokes on top.
3. Combine salad dressing and wine; pour over all.
4. Sprinkle with onion soup mix.
5. Cover and bake 350 degrees for 1 hour or until chicken is done.
6. Meanwhile, cook linguine.
7. Remove chicken from dish.
8. Combine remaining vegetable mixture with sauce and spoon over linguine on serving platter.
9. Arrange chicken on top and serve.
10. Sprinkle with cheese if desired.
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