creamy chicken pasta with brussels sprouts and artichokes
Creamy Chicken Pasta with Brussels Sprouts & Artichokes
The creamy white wine–garlic sauce brings together artichokes and shaved Brussels sprouts with nutty whole-wheat pasta in this quick dinner. Use a mandoline or a very sharp knife to shave the Brussels sprouts. If you opt for pre-packaged shaved sprouts, note that they might be on the thicker side, requiring a few extra minutes of cooking time. You can swap in canned artichokes, but they tend to have more sodium than frozen, so give them a good rinse before adding.
Ingredients:
- 8 ounces whole-wheat fettuccine
- 1/2 cup unsalted chicken broth
- 4 ounces cream cheese
- 1 teaspoon grated garlic
- 3/4 teaspoon salt
- 1 1/2 tablespoons extra-virgin olive oil
- 10 ounces brussels sprouts, trimmed and shaved (about 4 cups)
- 1 medium shallot, thinly sliced
- 1/2 teaspoon crushed red pepper
- 1/4 cup dry white wine (such as sauvignon blanc)
- 3 cups chopped or shredded cooked chicken breast
- 1 cup frozen artichoke hearts, thawed and quartered
- 2 tablespoons lemon juice
- 1/4 cup torn fresh basil leaves plus 2 tablespoons, divided
Directions:
- Bring a large pot of water to a boil. Cook fettuccine according to package directions. Drain, reserving 1 cup cooking water.
- Meanwhile, whisk broth, cream cheese, garlic and salt together in a medium bowl until the cream cheese is in pea-sized chunks.
- Heat oil in a large skillet over medium-high heat. Add Brussels sprouts, shallot and crushed red pepper; cook, stirring often, until the Brussels sprouts are bright green and slightly softened, 2 to 3 minutes. Add wine; cook, stirring often, until mostly evaporated, about 1 minute. Add the broth mixture, stirring constantly to melt the cream cheese; bring to a light simmer over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, about 1 minute.
- Stir in chicken, artichokes, the fettuccine and 1/2 cup of the reserved cooking water. Cook, tossing constantly and adding the remaining 1/2 cup cooking water, a splash at a time, until the fettuccine is coated in sauce, about 2 minutes. Remove from heat. Add lemon juice and 1/4 cup basil; toss to incorporate. Top with the remaining 2 tablespoons basil.
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