Meat & Poultry Chicken Healthy Chicken Main Dish Recipes Healthy Chicken Pasta Recipes Creamy Chicken Pasta with Brussels Sprouts & Artichokes 5.0 (6) 6 Reviews The creamy white wine-garlic sauce helps blend artichokes and shaved Brussels sprouts together 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. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on January 17, 2024 Tested by Catherine Jessee Tested by Catherine Jessee Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Photo: Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Active Time: 30 mins Total Time: 30 mins Servings: 4 Nutrition Profile: Sesame-Free Nut-Free Healthy Pregnancy Soy-Free High-Fiber High-Protein Egg-Free Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley Cook Mode (Keep screen awake) 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. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley 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. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley 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. Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley 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 EatingWell.com, January 2024 Rate It Print