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Iron skillet containing cooked chicken in a artichoke bruschetta.

Artichoke Bruschetta Chicken

From pasta sauces to poultry, our 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 recommend serving atop a bed of our hearty Whole-Wheat Gemelli.

INGREDIENTS

DIRECTIONS

  1. Preheat oven to 375˚F.
  2. Rub chicken with salt and pepper. In a large oven-friendly skillet, brown chicken in olive oil for 1 to 2 minutes on each side. Transfer chicken to a covered dish.
  3. Add wine to deglaze the skillet. Melt butter in skillet and add garlic and mushrooms. Sauté for about 8 minutes, or until ingredients begin to brown.
  4. Add chicken broth and return chicken to the skillet and top with bruschetta. Cover and bake at 375˚F for 30 to 35 minutes, or until chicken is cooked through.
  5. In the meantime, bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  6. Once cooked through, remove chicken from the oven. Transfer the chicken to a dish. Stir in cream, slowly. Return chicken to the skillet, cover, and cook for another 10 minutes to thicken the sauce. Add salt and pepper to taste.
  7. Serve on a bed of whole-wheat gemelli, topped with Parmigiano-Reggiano.

Artichoke Bruschetta Chicken

From pasta sauces to poultry, our 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 recommend serving atop a bed of our hearty Whole-Wheat Gemelli.