ClosePhoto:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyActive Time:30 minsTotal Time:30 minsServings:4Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyCook Mode(Keep screen awake)Ingredients8ounceswhole-wheat fettuccine1/2cupunsalted chicken broth4ouncescream cheese1teaspoongratedgarlic3/4teaspoonsalt1 1/2tablespoonsextra-virgin olive oil10ouncesBrussels sprouts, trimmed and shaved (about4cups)1mediumshallot, thinly sliced1/2teaspooncrushed red pepper1/4cupdry white wine(such as sauvignon blanc)3cupschopped or shreddedcooked chicken breast1cupfrozen artichoke hearts, thawed and quartered2tablespoonslemon juice1/4cuptorn fresh basilleaves plus2tablespoons, dividedDirectionsBring 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mgEatingWell.com, January 2024Rate ItPrint

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Photo:Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

a recipe photo of the Creamy Chicken Pasta with Brussels Sprouts & Artichokes

Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley

Active Time:30 minsTotal Time:30 minsServings:4Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyCook Mode(Keep screen awake)Ingredients8ounceswhole-wheat fettuccine1/2cupunsalted chicken broth4ouncescream cheese1teaspoongratedgarlic3/4teaspoonsalt1 1/2tablespoonsextra-virgin olive oil10ouncesBrussels sprouts, trimmed and shaved (about4cups)1mediumshallot, thinly sliced1/2teaspooncrushed red pepper1/4cupdry white wine(such as sauvignon blanc)3cupschopped or shreddedcooked chicken breast1cupfrozen artichoke hearts, thawed and quartered2tablespoonslemon juice1/4cuptorn fresh basilleaves plus2tablespoons, dividedDirectionsBring 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mgEatingWell.com, January 2024Rate ItPrint

Active Time:30 minsTotal Time:30 minsServings:4

Active Time:30 mins

Active Time:

30 mins

Total Time:30 mins

Total Time:

Servings:4

Servings:

4

the ingredients to make the Creamy Chicken Pasta with Brussels Sprouts & Artichokes

Cook Mode(Keep screen awake)Ingredients8ounceswhole-wheat fettuccine1/2cupunsalted chicken broth4ouncescream cheese1teaspoongratedgarlic3/4teaspoonsalt1 1/2tablespoonsextra-virgin olive oil10ouncesBrussels sprouts, trimmed and shaved (about4cups)1mediumshallot, thinly sliced1/2teaspooncrushed red pepper1/4cupdry white wine(such as sauvignon blanc)3cupschopped or shreddedcooked chicken breast1cupfrozen artichoke hearts, thawed and quartered2tablespoonslemon juice1/4cuptorn fresh basilleaves plus2tablespoons, divided

Cook Mode(Keep screen awake)

Ingredients

8ounceswhole-wheat fettuccine

1/2cupunsalted chicken broth

4ouncescream cheese

1teaspoongratedgarlic

3/4teaspoonsalt

1 1/2tablespoonsextra-virgin olive oil

10ouncesBrussels sprouts, trimmed and shaved (about4cups)

1mediumshallot, thinly sliced

1/2teaspooncrushed red pepper

1/4cupdry white wine(such as sauvignon blanc)

3cupschopped or shreddedcooked chicken breast

1cupfrozen artichoke hearts, thawed and quartered

2tablespoonslemon juice

1/4cuptorn fresh basilleaves plus2tablespoons, divided

DirectionsBring 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mgEatingWell.com, January 2024

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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyHeat 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyStir 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.Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 3/4 cupsCalories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mg

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.

a step in making the Creamy Chicken Pasta with Brussels Sprouts & Artichokes

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.

a step in making the Creamy Chicken Pasta with Brussels Sprouts & Artichokes

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.

a step in making the Creamy Chicken Pasta with Brussels Sprouts & Artichokes

Nutrition InformationServing Size: about 1 3/4 cupsCalories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mg

Nutrition Information

Serving Size: about 1 3/4 cupsCalories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mg

Serving Size: about 1 3/4 cups

Calories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mg

EatingWell.com, January 2024

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