Fettuccine With Chicken and Artichoke Hearts

Walnuts and artichoke hearts give this 30-minute meal a distinct sophistication along with a wonderful flavor.

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2.5 by 3 people

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  • Makes: 4 servings
  • Makes: 4 (main-dish) servings
  • Start to Finish: 30 mins

Fettuccine With Chicken and Artichoke Hearts

Reviews (0)

2.5 by 3 people

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Directions

  1. Cut chicken into thin bite-size strips. (For beef, partially freeze beef. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.) Set aside.
  2. Cook pasta according to package directions. Drain; keep warm.
  3. Meanwhile, drain artichoke hearts, reserving marinade. Pour 2 tablespoons reserved marinade into a wok or large skillet (add more marinade as necessary during cooking.) Heat marinade over medium-high heat. Add garlic; stir-fry for 15 seconds. Add walnuts, onion, basil, and tarragon; stir-fry about 2 minutes or until onion is crisp-tender. Remove walnut mixture from the wok.
  4. Add the chicken or beef to the wok or skillet. Stir-fry for 2 to 3 minutes or until no pink remains in the chicken or until beef is desired doneness. Return the walnut mixture to the wok. Stir in artichoke hearts. Cook and stir for 1 minute or until heated through.
  5. Arrange the pasta on individual plates or a large platter. Spoon the chicken mixture over the pasta. Sprinkle with Parmesan cheese. Makes 4 main-dish servings.
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Nutrition Facts (Fettuccine With Chicken and Artichoke Hearts)

  • Per serving:
  • 549 kcal ,
  • 26 g fat
  • (3 g sat. fat ,
  • 47 mg chol. ,
  • 257 mg sodium ,
  • 53 g carb. ,
  • 30 g pro.
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