This easy, low-fat recipe has great Mediterranean flavors (lemon, tarragon, oregano, artichoke hearts) and really leaves you satisfied. For company, I've thinned the sauce with some chicken broth or white wine and served it over angel hair pasta for a more formal presentation. I created this because I wanted a recipe that uses the items I have in my pantry every day. This and a salad and you are done! You can use mostaccioli or another dry short pasta in place of the pipette, if desired.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium-high heat. Place chicken breasts into skillet, cover the skillet with a lid, and cook until browned on both sides, 3 to 4 minutes per side. Transfer chicken to a plate to rest.

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  • Stir browned chicken, artichoke hearts, evaporated milk, cream of mushroom soup, chicken broth, lemon juice, oregano, tarragon, red pepper flakes, salt, and black pepper together in a large, deep skillet; bring to a boil, reduce heat to low, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Bring a large pot of lightly salted water to a boil; add pipette pasta and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Drain, reserving 1/4 cup of pasta water. Stir pasta and reserved pasta water into chicken and sauce mixture. Simmer until pasta is tender yet still firm to the bite and sauce is slightly thickened, about 5 minutes. Slice chicken breasts, ladle sauce and chicken into bowls, and top with Parmesan cheese.

Nutrition Facts

564 calories; 7.7 g total fat; 106 mg cholesterol; 1319 mg sodium. 66.8 g carbohydrates; 55.6 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/20/2017
I add a cup of wine and some sauteed mushrooms.. I also substituted a Brick of cream cheese for the condensed milk. I cut back half of the chicken broth and mushroom. Soup.. I b r o w n e d the chicken and then combine all the ingredients to a boil. then I combine the chicken with all the ingredients into a casserole dish and bake it for 30 minutes head next time I'll cut back on the tarragon. Read More

Most helpful critical review

Rating: 1 stars
01/14/2016
There was also way too much liquid in it it almost ended up like soup. I completely wasted some expensive ingredients all because of a poor recipe. If we were permitted to give a negative rating I would! Read More
(2)
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/20/2017
I add a cup of wine and some sauteed mushrooms.. I also substituted a Brick of cream cheese for the condensed milk. I cut back half of the chicken broth and mushroom. Soup.. I b r o w n e d the chicken and then combine all the ingredients to a boil. then I combine the chicken with all the ingredients into a casserole dish and bake it for 30 minutes head next time I'll cut back on the tarragon. Read More
Rating: 1 stars
01/14/2016
There was also way too much liquid in it it almost ended up like soup. I completely wasted some expensive ingredients all because of a poor recipe. If we were permitted to give a negative rating I would! Read More
(2)
Rating: 5 stars
02/22/2017
This works well if you cut the chicken broth to 1/2 cup. I personally used pappardelle pasta which is an extra wide noodle. This dish is on the tangy side which I love yet not too sour as the condensed milk helps cut through that. Read More
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Rating: 5 stars
12/01/2016
This was amazing! As long as you remember to drain the ingredients it comes out creamy not too thick or runny! We also added some spinach and smoked Spanish paprika! Mmm! Even my toddler loved this! It's going to be our new go-to! Read More
Rating: 4 stars
11/20/2017
I add a cup of wine and some sauteed mushrooms.. I also substituted a Brick of cream cheese for the condensed milk. I cut back half of the chicken broth and mushroom. Soup.. I b r o w n e d the chicken and then combine all the ingredients to a boil. then I combine the chicken with all the ingredients into a casserole dish and bake it for 30 minutes head next time I'll cut back on the tarragon. Read More