One Pot Recipe of Chicken Artichoke CAVATAPPI

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The One Pot Recipe of Chicken with added Artichoke Cavatappii is mind-blowing when it comes with lemon juice, oregano, and garlic.

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One Pot Recipe of Chicken and Artichoke CAVATAPPI Recipe

One Pot Recipe of Chicken and Artichoke

When it comes to making this one pot recipe, you need to be quicker in terms of chopping, measurements and get ready before heading to the stovetop because it really comes together very fast to save the head.

As a first step you’ll cook artichokes and after you remove them from the pan now it’s time to cook the chicken. When the chicken  is cooked, tak it out.

Vegoes are on the next turn to add in the lemon juice, pasta and water.
Cook it for around 5 minutes.

Put back chicken and artichokes into the pan and the dinner is ready. 

Tips for CHICKEN ARTICHOKE PASTA Recipe




Artichokes: I’ll cook them in two clumps for around 3-4 minutes. You can avoid this progression, however, and simply add them to the pot as coordinated in sync 5.

Sun-dried tomatoes

In order to lower the fat, I would prefer non-marinated sun-dried tomatoes. If you wanna buy these can be found in a pouch rather than a jar.

What to Serve with One Pot Artichoke Pasta Recipe

Although the one pot artichoke chicken pasta is a complete meal as a whole you still have some options if you wanna consider them. You can serve this meal with a salad.

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Weight Watchers Chicken and Artichoke CAVATAPPI Recipe

The One Pot Chicken with added Artichoke Cavatappii is mind blowing when it comes with lemon juice, oregano and garlic.
Blue: >6
Green: >8
Purple: >6
Course Dinner, Lunch
Cuisine Italian
Keyword one pot pasta, One Pot Recipes, weight watchers dinner meal, weight watchers hub dinner recipes, weight watchers recipes
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 Servings
Author Gina Homolka

Ingredients

  • Olive oil spray, (non- aerosol)
  • 1 14.5 ounce can quartered artichoke hearts, drained
  • 1 Pound chicken tenders
  • 1-1/2 Teaspoon   salt, plus more to taste
  • 1/4  Teaspoon  freshly ground black pepper, plus more to taste
  • 1 Small  onion chopped, about 1 cup
  • 2 Tablespoons  chopped garlic, about 5 cloves
  • Tablespoon  chopped fresh oregano, divided
  • 2 Ounces  julienne-cut sun-dried tomatoes, not in oil
  • Cups  packed chopped kale (about 4 ounces)
  • Tablespoons  fresh lemon juice, about 1/2 lemon, plus more to taste
  • Ounces  cavatappi, I used whole wheat
  • Ounces  shaved parmesan, (optional)

Instructions

  • Heat a large non-stick skillet (with high sides) over medium heat. Lightly mist pan with olive oil spray.
  • Working in two batches, add artichokes and char until dark golden—3 to 4 minutes. Remove to a plate.
  • Season chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
  • Spray pan with more oil, add chicken to the pan and cook 5 minutes, turning half way through cooking. Transfer to a plate and set aside.
  • Spray pan with additional oil, add onions, garlic, and 2 teaspoons oregano. Cook, stirring, until onions are softened and golden, 4 minutes.
  • Stir in tomatoes and kale, sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Add 2 tablespoons lemon juice and 2 1/4 cups of water, Stir in cavatappi, cover and cook for 10 minutes.
  • Cut chicken into 1-inch pieces.
  • Remove cover, stir in chicken and artichokes. Reduce heat to medium-low, cover and cook for 5 more minutes or until pasta is al dente and chicken is reheated.
  • Remove cover and cook off any excess liquid if necessary.
  • Serve topped with parmesan (if using). remaining oregano, and more salt and black pepper to taste.

Notes


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