Recipes
Creamy Chicken Pasta with Brussels Sprouts & Artichokes
- Dinner
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
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8 ounces whole-wheat fettuccine
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1/2 cup unsalted chicken broth
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4 ounces cream cheese
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1 teaspoon grated garlic
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3/4 teaspoon salt
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1 1/2 tablespoons extra-virgin olive oil
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10 ounces Brussels sprouts, trimmed and shaved (about 4 cups)
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1 medium shallot, thinly sliced
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1/2 teaspoon crushed red pepper
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1/4 cup dry white wine (such as sauvignon blanc)
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3 cups chopped or shredded cooked chicken breast
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1 cup frozen artichoke hearts, thawed and quartered
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2 tablespoons lemon juice
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1/4 cup torn fresh basil leaves plus 2 tablespoons, divided
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