Posted by: Kath Usitalo | March 1, 2012

Recipe File: Chicken And Artichokes

Chicken and artichokes based on a recipe from a Dayton Hudson cookbook

March is Artichoke Month according to foodies online and an old column I found by the late Craig Claiborne, the legendary restaurant critic and New York Times food editor.

I’m pegging this post on Artichoke Month not because artichokes are a major crop in the Great Lakes region but because TJ’s cousin Kathie Hilton has a delish recipe for them in a cookbook published in 1995 by the Dayton Hudson Corporation.

That book, “With Warmest Regards,” features favorites of customers such as Kathie, who lives in the 313 and is a fan of Detroit’s old Hudson’s department stores.

Anyway, I make this recipe several times a year because it’s quick, easy, and tasty. Most recently I switched it up a bit to include ingredients on hand; here is the original recipe (and my adaptations).

CHICKEN AND ARTICHOKES
Kathie Hilton – Hudson’s

Serves 4

1 tablespoon olive oil
1 tablespoon crushed garlic
4 boneless, skinless chicken breast halves, cut into bite-sized strips
1 pound linguine (I used orzo)
1 28-oz. can diced tomatoes, undrained
1 14-oz. jar artichoke hearts packed in water, drained, rinsed, and quartered
1 cube chicken bouillon
1 tablespoon all-purpose flour
1 tablespoon water

  • In a large skillet, heat oil over medium heat. Add garlic and saute for about 30 seconds, just until garlic begins to give off aroma. Add chicken and saute until lightly browned (5 to 7 minutes)
  • Meanwhile, cook pasta according to package directions
  • Add tomatoes and their liquid, artichokes and bouillon to chicken
  • In a small glass blend flour and water
  • Add to chicken
  • Stir well and cook 4 to 5 minutes until chicken is cooked through and mixture begins to boil
  • (Add crumbled feta cheese to taste)
  • Transfer drained pasta to a serving platter
  • Top with chicken mixture (and sprinkle with Kalamata¬†olives)
  • (Serve with pita bread and hummus)

Chicken coop mural, Old Mission Peninsula

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Responses

  1. This is one for my file, too. Thanks

  2. This is an easy go-to standby recipe

  3. nom-nom, This is something I might just make this week. All I need is to get the olives. Thanks for posting it

    • It’s good even without the olives!


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