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Description
Light and lively marinated artichoke hearts, spinach, and capers give this chicken and pasta dish lots of freshness. The ingredients come together in minutes, then cook unattended for about 3 hours. Just before serving, cook the pasta and wilt the spinach in the slow cooker, and dinner is ready. The recipe is a Yummly original created by Roxanne Wyss and Kathy Moore of The Electrified Cooks.
Ingredients
US|METRIC
4 SERVINGS
- nonstick cooking spray (or a little vegetable oil)
- 1 lb. boneless, skinless chicken thighs
- 2 Tbsp. capers (drained)
- 1 tsp. granulated garlic
- 2 tsp. Italian seasoning
- 1/2 tsp. salt (plus more to taste)
- 1/4 tsp. black pepper (preferably freshly ground, plus more to taste)
- 2 Tbsp. lemon juice (preferably freshly squeezed)
- 2 jars marinated artichoke hearts (6 oz. per jar, drained)
- 1/2 cup reduced-sodium chicken broth
- 2 qt. baby spinach leaves (5 to 6 oz., lightly packed)
- 8 oz. farfalle pasta (bow-tie pasta)
- 3/4 cup Parmesan cheese (finely shredded)
- 2 Tbsp. chopped fresh parsley
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Directions
- Spray a 4- to 6-qt. slow cooker with nonstick cooking spray. Cut chicken into 1-inch pieces.
- Arrange chicken pieces in the bottom of the slow cooker. Sprinkle evenly with capers, garlic, Italian seasoning, salt, and pepper. Drizzle with lemon juice. Place artichoke hearts on chicken pieces and drizzle with chicken broth.
- Cover slow cooker and cook on Low until chicken is tender and cooked through, 3 to 4 hours. Near the end of the cooking time, bring a pot of salted water to a boil. Turn off the heat and cover to keep warm.
- Just before serving, return water to a boil and cook pasta according to package directions; drain.
- Stir spinach into chicken mixture. Cover slow cooker and cook until spinach is wilted, about 2 minutes. Stir cooked pasta and Parmesan into the chicken until cheese is melted. Sprinkle with parsley.
NutritionView More
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450Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories450Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium940mg39% |
| Potassium810mg23% |
| Protein39g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate48g16% |
| Dietary Fiber3g12% |
| Sugars2g |
| Vitamin A120% |
| Vitamin C40% |
| Calcium30% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(4)
Jules 6 months ago
Just ok. It was a little bland so added more salt and pepper but it still felt like it was missing something. Won’t make again.
Lynn Mueller-Schardong a year ago
This was so good! And very easy to make! Next time I’m going to use crumbled feta instead of Parmesan….
Olivia Dominguez a year ago
This recipe was good but it needed some extra seasonings to make in pop more. So overall it was a little bland but not terrible.