Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta Recipe

Creamy Artichoke Chicken with Whole Wheat Gemelli Pasta Recipe

  • 8 whole chicken legs or thighs
  • DeLallo Natural Coarse Sea Salt
  • Ground black pepper
  • 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 Organic Whole Wheat Gemelli
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmigiano-Reggiano cheese
  1. Preheat oven to 375 degrees F.
  2. Rub chicken with salt and pepper.
  3. In a large oven-friendly skillet, brown chicken in olive oil for 1-2 minutes on each side. Transfer chicken to a covered dish.
  4. Add garlic and mushrooms to the skillet. Saute for about 8 minutes, or until ingredients begin to brown. Add chicken broth to deglaze the skillet. Return chicken to the skillet and top with bruschetta. Cover and bake at 375 degrees F for 30-35 minutes.
  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 and cook covered for another 10 minutes to thicken sauce. Add salt and pepper to taste.
  7. Serve on a bed of whole-wheat gemelli, topped with Parmigiano.
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