Californian Artichoke Chicken Saute
Author: 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
  1. 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.
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