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Walnuts and artichoke hearts give this 30-minute meal a distinct sophistication along with a wonderful flavor.

 

Servings: Makes 4 main-dish servings.

Total: 30 mins

Rated:

 

 

Ingredients

3 skinless, boneless chicken breast halves (about 12 ounces total) or 12 ounces boneless beef top round steak

8 ounces packaged dried spinach or plain fettuccine

1 6-1/2-ounce jar marinated artichoke hearts

1 clove garlic, minced

1 cup coarsely chopped walnuts

1 medium onion, chopped (1/2 cup)

1 teaspoon dried basil, crushed

1/2 teaspoon dried tarragon, crushed

2 tablespoons finely shredded or grated Parmesan cheese

 

Directions

1. Cut chicken into thin bite-size strips. (For beef, partially freeze beef. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.) Set aside.

2. Cook pasta according to package directions. Drain; keep warm.

3. Meanwhile, drain artichoke hearts, reserving marinade. Pour 2 tablespoons reserved marinade into a wok or large skillet (add more marinade as necessary during cooking.) Heat marinade over medium-high heat. Add garlic; stir-fry for 15 seconds. Add walnuts, onion, basil, and tarragon; stir-fry about 2 minutes or until onion is crisp-tender. Remove walnut mixture from the wok.

4. Add the chicken or beef to the wok or skillet. Stir-fry for 2 to 3 minutes or until no pink remains in the chicken or until beef is desired doneness. Return the walnut mixture to the wok. Stir in artichoke hearts. Cook and stir for 1 minute or until heated through.

5. Arrange the pasta on individual plates or a large platter. Spoon the chicken mixture over the pasta. Sprinkle with Parmesan cheese. Makes 4 main-dish servings.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.