Lemon Linguine with Chicken, Beans and Artichokes

Name: Lemon Linguine with Chicken, Beans and Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces dried linguine or whole grain linguine; 1 (8 ounce) package frozen artichoke hearts; 4 (4 ounce) skinless, boneless chicken breast halves; 2 teaspoons lemon-pepper seasoning; 1 tablespoon olive oil; 1/4 cup water; 1 (12 fluid ounce) can evaporated fat-free milk; 1 (8 ounce) package cream cheese, cut into cubes and softened; 1/4 cup grated Parmesan cheese; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1 (14.5 ounce) can Del Monte French-Cut Seasoned Green Beans with Roasted Garlic, drained; Lemon wedges

Servings: persons

6 ounces dried linguine or whole grain linguine
1 (8 ounce) package frozen artichoke hearts
4 (4 ounce) skinless, boneless chicken breast halves
2 teaspoons lemon-pepper seasoning
1 tablespoon olive oil
1/4 cup water
1 (12 fluid ounce) can evaporated fat-free milk
1 (8 ounce) package cream cheese, cut into cubes and softened
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (14.5 ounce) can Del Monte French-Cut Seasoned Green Beans with Roasted Garlic, drained
Lemon wedges

1
Cook pasta according to package directions, adding the artichoke hearts the last 5 minutes of cooking; drain.
2
Cover and keep warm.
3
Meanwhile, season both sides of the chicken breasts with lemon pepper seasoning.
4
Heat oil over medium-high heat in a large skillet.
5
Cook chicken in hot oil for 10 to 12 minutes or until no pink remains (165 degrees F), turning once (reduce heat to medium, if necessary, to prevent overbrowning).
6
Remove chicken to a cutting board.
7
Slice chicken.
8
Cover and keep warm.
9
Add water to skillet, stirring to scrape up browned bits.
10
Add evaporated milk, cream cheese, 3 tablespoons of the Parmesan cheese, the salt and pepper to the skillet.
11
Whisk constantly over medium heat for 3 to 5 minutes or until cheese is melted and sauce begins to thicken.
12
Add cooked pasta mixture and canned seasoned green beans to the skillet.
13
Cook for 2 minutes or until heated through.
14
Divide pasta mixture among 4 shallow bowls.
15
Top each serving with one chicken breast and the remaining Parmesan cheese.
16
Serve with lemon wedges.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 ounces dried linguine or whole grain linguine, 1 (8 ounce) package frozen artichoke hearts, 4 (4 ounce) skinless, boneless chicken breast halves, 2 teaspoons lemon-pepper seasoning, and more.

Yes, Lemon Linguine with Chicken, Beans and Artichokes falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!