One-Pot Chicken and Artichoke Cavatappi

This one-pot cavatappi made from chicken and artichoke with kale and sun-dried tomatoes, seasoned with lemon juice, garlic and oregano, is full of flavor.

Stew Chicken and Artichoke Cavatappi

The artichokes in this chicken and artichoke cavatappi make this dish particularly tasty. If you've never cooked with them before, this pasta recipe is a good place to start. Did you know that artichokes are good sources of vitamins C and K, fiber, and protein, and are low in calories? Plus, cleaning is pretty quick as all you have to do is wash one pot – sign me up! For more artichoke recipes, try my Chicken Legs with Artichoke Hearts, Feta Cheese, and Hot Spinach Artichoke Dip and don't miss this one-pot spaghetti puttanesca.

These stew noodles come together pretty quickly on the stove. Hence, it is important that everything is chopped, measured, and ready before you start cooking. First you cook the artichokes, remove them from the pan, then cook the chicken and take them out. Next come the vegetables, and then add water, lemon juice, and pasta and cook for ten minutes. Return the artichokes and chicken to the pan, cook for five minutes, and then dinner is ready.

Tips for Chicken Artichoke Noodles

artichokes: I love the artichokes for a deeper flavor. I cook them on the stove in two batches for 3-4 minutes. However, you can skip this step and just add them to the pot as described in step 5.

Sun-dried tomatoes: To keep fat to a minimum, choose non-marinated, sun-dried tomatoes, which are usually sold in a bag instead of a jar. They will hydrate and fill up nicely once simmered with the other ingredients.

What to serve with artichoke noodles

This healthy artichoke and chicken pasta is a complete meal in one: protein from chicken and parmesan, four vegetables, and carbohydrates from the pasta. If you want to round off the meal, serve it with your favorite salad.

Variations:

• If you don't have cavatappi, replace them with rotini or penne.
• Swap the kale for spinach if you prefer.
• You can use dried oregano instead of fresh.

More pasta recipes you'll love:

Stew Chicken and Artichoke Cavatappi

428 Cals 39 protein 56.5 carbohydrates 5 Fats

Preparation time: 10 min

Cooking time: 35 min

Total time: 45 min

This one-pot cavatappi made from chicken and artichoke with kale and sun-dried tomatoes, seasoned with lemon juice, garlic and oregano, is full of flavor.

• Olive oil spray, (Non-aerosol)
• 1 14.5 ounce can quartered artichoke hearts, drained
• 1 lb Chicken keeper
• 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 tablespoon chopped garlic, about 5 cloves
• 1 tablespoon chopped fresh oregano, divided
• 2 Ounces Julienne cut sun-dried tomatoes
• 6th cups packaged chopped kale (about 4 ounces)
• 2 tablespoon fresh lemon juice, about 1/2 lemon, plus more to taste
• 8th Ounces cavatappi
• 2 Ounces grated parmesan, (Optional)

• Heat a large nonstick pan (with high sides) over medium heat. Lightly spray the pan with olive oil spray.

• In two batches, add artichokes and char until dark golden – 3 to 4 minutes. To put on a plate.

• Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

• Spray the pan with more oil, add the chicken to the pan, and cook for 5 minutes. Transfer to a plate and set aside.

• Spray the pan with additional oil, add onions, garlic, and 2 teaspoons of oregano. Cook for 4 minutes, stirring, until the onions are soft and golden brown.

• Stir in tomatoes and kale, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper.

• Add 2 tablespoons of lemon juice and 2 1/4 cups of water, stir in Cavatappi and cook for 10 minutes.

• Cut chicken into 1-inch pieces.

• Remove the lid, stir in the chicken and artichokes. Reduce the heat to medium-low, cover, and cook for another 5 minutes or until the pasta is al dente and the chicken is reheated.

• Garnish with parmesan cheese (if used). remaining oregano and more salt and black pepper to taste.

Portion: 21/2 cup of pasta with 1/4 ounce parmesan cheese, Calories: 428kcal, Carbohydrates: 56.5G, Protein: 39G, Fat: 5G, Saturated fatty acids: 1G, Cholesterol: 83mg, Sodium: 1055mg, Fiber: 5G, Sugar: 8.5G

Blue Smart Points: 6th

Green Smart Points: 8th

Purple Smart Points: 6th

Keywords: Stew noodles, stew recipes

Posted March 23, 2021 by Gina