Ingredients and Weight:
- 1 pound boneless, skinless chicken thighs, cooked and shredded
- 1 pound small to medium artichoke hearts, quartered
- 8 ounces fresh mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1/2 cup dry white wine or chicken broth
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 8 ounces linguine pasta, cooked al dente
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- In a large skillet, sauté the onions and mushrooms until softened.
- Add the garlic and cook for 1 minute more.
- Sprinkle the flour over the vegetables and stir to coat.
- Gradually whisk in the white wine or chicken broth.
- Bring to a simmer and cook until the sauce thickens slightly.
- Gradually whisk in the chicken broth and heavy cream.
- Add the Parmesan cheese and parsley.
- Season with salt and pepper to taste.
- Add the chicken, artichokes, and linguine to the sauce.
- Stir to coat and heat through.
Nutritional Information:
Per serving (1 cup):
- Calories: 450
- Fat: 15g
- Carbohydrates: 40g
- Protein: 25g
Dish Characteristics:
- Creamy and cheesy
- Savory with a hint of artichoke
- Perfect for a special occasion or a hearty meal
User Comments:
- "This dish is absolutely divine! The artichokes add a unique and delicious flavor."
- "I love how easy it is to make. It's perfect for a weeknight dinner."
- "The sauce is so rich and creamy, it's hard to resist going back for seconds."
Special Precautions and Tips:
- If you can't find fresh artichoke hearts, use canned or frozen artichokes instead.
- Adjust the amount of Parmesan cheese to your taste.
- Serve with a side of crusty bread to soak up all the delicious sauce.
