Adapted from Quick Cooking Magazine. This is a good recipe when you need a very quick-to-fix meal on the table. I have made it with the chicken broth option, as I didn't have white wine the night I made it (I don't drink, so unless I buy wine for a recipe - it's not something I have readily available in the pantry). I used shrimp and with the chicken broth, I thought it was a bit bland and added 1/2 tsp. garlic powder (rounded), 1/4 tsp. onion powder (rounded), and 1/2 cup parmesan cheese to make it more to our liking. I also used evaporated fat free milk instead of the heavy cream to make it lighter and more healthy. If you use the wine, you may not need these extra additions. The magazine also suggests using broccoli or asparagus in place of the artichike hearts, if desired.

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Ingredients

1 small onion, thinly sliced

1 medium sweet red pepper, julienned

2 tablespoons butter

2 cups cubed cooked chicken

1 (12 ounce) jar marinated artichoke hearts, drained and quartered

1/2 cup fresh mushroom, sliced

1/2 cup white wine or chicken broth

1 1/2 teaspoons italian seasoning

1 teaspoon chicken bouillon granule

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons cornstarch

1 cup heavy whipping cream, divided

hot cooked rice or noodles

Directions

1
In a large skillet, saute onion and red pepper in butter for 2-3 minutes.
2
Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper.
3
Cook and stir for 3 minutes.
4
Combine cornstarch and 1/4 cup cream until smooth; stir into skillet.
5
Add remaining cream.
6
Bring to a boil; cook and stir for 2 minutes or until thickened.
7
Serve over rice or noodles.
8
Yield: 4 servings.

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Featured Reviews for This Recipe

From: The Flying Chef

On May 8, 2008

This was awesome I loved the sauce, I did what you suggested and added the few extra things except I used fresh garlic instead of powder. All my family raved over this one and it smelt so good while cooking. I served mine over wild rice and it was just so delicious I will definitely be making this again and soon. Would highly recommend but would add the extra ingredients listed in the description, I did make mine with double cream not evapourated milk, it's nice to indulge once in a while. I did also make with the wine and still thought the addition of garlic, onion powder and parmesan cheese to the dish took it from great to outstanding. Thanks for sharing

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Nutrition Facts
Serving Size 1 (312g) Recipe makes 4 servings The following items or measurements are not included below: 1 1/2 teaspoons italian seasoning 1/4 teaspoon pepper
Calories 474
Calories from Fat 294		(62%)
Amount Per Serving		%DV
	Total Fat 32.8g	50%
	Saturated Fat 18.7g	93%
	Monounsaturated Fat 9.6g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 149mg		49%
Sodium 584mg		24%
Potassium 650mg		18%
Total Carbohydrate 19.7g		6%
	Dietary Fiber 5.6g	22%
	Sugars 3.4g
Protein 22.6g		45%
Vitamin A 2164mcg		43%
Vitamin B6 0.5mg		26%
Vitamin B12 0.3mcg		5%
Vitamin C 66mg		111%
Vitamin E 0mcg		3%
Calcium 97mg		9%
Iron 2mg		12%
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Ingredients

Directions

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2

3

4

5

6

7

8

Questions about this recipe?

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Featured Reviews for This Recipe

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