A bowl of pasta full of Italian flavor is the comforting one-pot dinner you deserve. We've combined fire-roasted tomatoes and dried tomatoes for a rich and tangy sauce.

Annie Peterson
Source: Better Homes and Gardens

Gallery

Credit: Adam Albright Photography Inc

Recipe Summary

prep:
25 mins
cook:
8 mins
stand:
10 mins
total:
43 mins
Servings:
4
Max Servings:
6
Yield:
8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 6-qt. Dutch oven heat olive oil over medium-high heat. Season chicken evenly with salt and pepper. Cook chicken in hot oil, stirring occasionally, about 8 minutes or until chicken is no longer pink. Remove chicken from pot using a slotted spoon.

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  • Add mushrooms to pot. Cook and stir about 5 minutes or just until mushrooms are softened. Add garlic; cook and stir 1 minute. Stir in the next four ingredients (through Italian seasoning). Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until pasta is almost tender, stirring occasionally. (Stir in additional broth or water if mixture seems dry.)

  • Return chicken to pot. Stir in kale, artichoke hearts, and pesto. Remove from heat. Cover and let stand 10 minutes. Top each serving with Parmesan cheese.

DIY Italian Seasoning

No dried Italian seasoning in the spice cabinet? Here's how to make your own: Combine 1 Tbsp. each dried basil, dried oregano, dried rosemary, and dried thyme. Stir in 1/4 tsp. crushed red pepper.

Nutrition Facts

703 calories; total fat 36g; saturated fat 5g; polyunsaturated fat 1g; monounsaturated fat 6g; cholesterol 69mg; sodium 1373mg; potassium 464mg; carbohydrates 61g; fiber 5g; sugar 22g; protein 32g; trans fatty acid 1g; vitamin a 1560IU; vitamin c 20mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 9mg; vitamin b6 1mg; folate 30mcg; vitamin b12 0mcg; calcium 133mg; iron 3mg.
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Reviews

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