| Californian Artichoke Chicken Saute |
Author: Epicurus.com Kitchens
- 1 Tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
- 1/2 Cup chicken broth
- 1 pound fettuccine, cooked and drained
- 16 California baby artichokes
- 1/4 Cup olive oil
- 4 half chicken breasts, skinned, boned and cut into chunks
- 2 red or yellow onions, sliced thick
- 4 cloves garlic minced
- Deleaf, remove chokes from artichokes cut into halves. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside. Add remaining 2 tablespoons oil and saut? onions until tender. Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth; heat through. Salt and pepper to taste, if desired. Serve over hot fettuccine.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/californian-artichoke-chicken-saute/4241/
2.1.7