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Creamy Chicken Pasta with Brussels Sprouts & Artichokes

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

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:
  • 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:
  1. Bring a large pot of water to a boil. Cook fettuccine according to package directions. Drain, reserving 1 cup cooking water.
  2. Meanwhile, whisk broth, cream cheese, garlic and salt together in a medium bowl until the cream cheese is in pea-sized chunks.
  3. 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.
  4. 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.
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