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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Artichoke Chicken Pasta

Original recipe: thegraciouspantry.com

INGREDIENTS:

  • ½ lb. pasta (cooked to package directions)
  • 8.5 oz. can artichoke hearts (chopped)
  • 1 lb. chicken thighs (cut into bite-size chunks)
  • 1 medium red onion (chopped)
  • 3 medium garlic cloves
  • 1 tbsp. oil
  • 1 tbsp. dried parsley
  • 3 tbsp. lemon juice (divided)

        DIRECTIONS:

        1. Cook pasta to package directions. Rinse to cool when done, and transfer to a large mixing bowl.
        2. Add the chopped artichoke hearts to the pasta bowl and set aside.
        3. In a large skillet, warm the oil.
        4. Add the onions and sauté them until they are translucent over medium heat.
        5. Add in the parsley and stir for 1-2 minutes.
        6. Add in the garlic and stir for 1 minute.
        7. Add the chopped chicken and 2 tbsp. of the lemon juice, and cook until done. (about 15 minutes, depending on how big the chunks are). Stir frequently.
        8. When the chicken is cooked through, Transfer everything to the pasta bowl and toss with the last 1 tbsp. of lemon juice.
        9. Season with salt to taste and serve.

        PRO-TIPS:

        Use an alternative such as chickpea or zucchini noodles for a lower carb option

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