Artichoke Bruschetta Chicken

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From pasta sauces to poultry, our line of tasty Bruschettas enhance all of your favorite recipes. We feature our earthy, savory Artichoke Bruschetta alongside mushrooms, garlic and fresh Parmigiano-Reggiano in this easy-to-prepare chicken dish. We reccommend serving atop a bed of our hearty Whole Wheat Gemelli.

Ingredients:

• 8 whole chicken legs or thighs
• DeLallo Natural Coarse Sea Salt to taste
• Ground pepper to taste
• 3 tablespoons DeLallo Extra Virgin Olive Oil
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced
• 2 cups chicken broth
• 1 (10-ounce) jar DeLallo Artichoke Bruschetta, drained well
• 1 (1-pound) package DeLallo Whole Wheat Gemelli (optional)
• 1/2 cup heavy cream (optional)
• 1/2 cup freshly grated Parmigiano-Reggiano

Directions:

Preheat oven to 375˚F.

Rub chicken with salt and pepper.

In a large oven-friendly skillet, brown chicken for 1-2 minutes on each side. Remove chicken from the pan and add garlic and mushrooms. Sauté together for about 8 minutes until they begin to brown.

Add chicken broth to deglaze the pan. Return chicken to the pan and top with artichoke bruschetta. Cover skillet and bake at 375˚F for 30-35 minutes.

Bring a large pot of salted water to a boil. Cook pasta according to package instructions.

Once cooked through, remove chicken from oven. Remove chicken from the pan and stir in cream, a little at a time. Return chicken to the pan and cook covered for another 10 minutes to thicken sauce. Add salt and pepper to taste.

Serve on a bed of whole wheat gemelli, topped with Parmigiano.

Serves 4 to 6 Printer-friendly version