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Creamy Chicken Pasta with Brussels Sprouts & Artichokes
The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.
8 ounces whole-wheat fettuccine
1/2 cup unsalted chicken broth
4 ounces cream cheese
3/4 teaspoon salt
11/2 tablespoons extra-virgin olive oil
10 ounces Brussels sprouts, trimmed and shaved (about 4 cups)
1 medium shallot, thinly sliced
1/2 teaspoon crushed red pepper
1/4 cup dry white wine (such as sauvignon blanc)
3 cups chopped or shredded cooked chicken breast
1 cup frozen artichoke hearts, thawed and quartered
2 tablespoons lemon juice
1/4 cup torn fresh basil leaves plus 2 tablespoons, divided
Bring a large pot of water to a boil. Cook fettuccine according to package directions. Drain, reserving 1 cup cooking water.
Meanwhile, whisk broth, cream cheese, garlic and salt together in a medium bowl until the cream cheese is in pea-sized chunks.
Heat oil in a large skillet over medium-high heat. Add Brussels sprouts, shallot and crushed red pepper; cook, stirring often, until the Brussels sprouts are bright green and slightly softened, 2 to 3 minutes. Add wine; cook, stirring often, until mostly evaporated, about 1 minute. Add the broth mixture, stirring constantly to melt the cream cheese; bring to a light simmer over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, about 1 minute.
Stir in chicken, artichokes, the fettuccine and 1/2 cup of the reserved cooking water. Cook, tossing constantly and adding the remaining 1/2 cup cooking water, a splash at a time, until the fettuccine is coated in sauce, about 2 minutes. Remove from heat. Add lemon juice and 1/4 cup basil; toss to incorporate. Top with the remaining 2 tablespoons basil.
Calories193
Fat6
Carbs29
Protein8
Calories, 561
Fat, 20g,
Saturated Fat, 8g
Cholesterol, 101mg
Carbohydrates, 57g
Total Sugars, 6g
Added Sugars, 0g
Protein, 40g
Fiber, 11g
Sodium, 648mg
Potassium, 825mg
Reviews (1)
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Thank's for this dish, i really appreciate it.