Creamy Chicken Pasta with Brussels Sprouts & Artichokes

• portioner: 4 servings
• total tid: 30 minutes

Ingredienser

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 or chicken sausage

1 cup frozen artichoke hearts, thawed and quartered

2 tablespoons lemon juice

1/4 cup torn fresh basil leaves plus 2 tablespoons, divided

Optional:

Sundried tomatoes

Vejledning

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.

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.

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.