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Main dishes

Fettuccine With Chicken and Artichoke Hearts

Fettuccine With Chicken and Artichoke Hearts recipe
Recipe and Photo by: Better Homes and Gardens
This 30-minute pasta dish is made with marinated artichoke hearts, chopped walnuts and your choice of chicken breasts or steak.
1 min
30 min
4 main-dish servings

What You Need

 boneless skinless chicken breasts (about 12 ounces total) or 12 ounces boneless beef top round steak
 ounces packaged dried spinach or plain fettuccine
 6-1/2-ounce jar marinated artichoke hearts
clove  garlic, minced
cup  coarsely chopped walnuts
medium  onion, chopped (1/2 cup)
 teaspoon dried basil, crushed
 teaspoon dried tarragon, crushed
tablespoons  finely shredded or grated Parmesan cheese

Make It

1. Cut chicken into thin bite-size strips. (For beef, partially freeze beef. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.) Set aside.

2. Cook pasta according to package directions. Drain; keep warm.

3. Meanwhile, drain artichoke hearts, reserving marinade. Pour 2 tablespoons reserved marinade into a wok or large skillet (add more marinade as necessary during cooking.) Heat marinade over medium-high heat. Add garlic; stir-fry for 15 seconds. Add walnuts, onion, basil, and tarragon; stir-fry about 2 minutes or until onion is crisp-tender. Remove walnut mixture from the wok.

4. Add the chicken or beef to the wok or skillet. Stir-fry for 2 to 3 minutes or until no pink remains in the chicken or until beef is desired doneness. Return the walnut mixture to the wok. Stir in artichoke hearts. Cook and stir for 1 minute or until heated through.

5. Arrange the pasta on individual plates or a large platter. Spoon the chicken mixture over the pasta. Sprinkle with Parmesan cheese. Makes 4 main-dish servings.

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