Creamy Chicken and Artichoke Pasta and {GIVEAWAY!}

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I know what you’re thinking.

That’s the second bowl of pasta that’s been posted in a week and therefore you can’t possibly be in the right place.

Even before we went wheat-free over here, pasta was rare like a 15-month old who doesn’t like Elmo. Weird analogy, I know, but I’ve been hanging around with a lot of them lately.

But I promise, you haven’t made a wrong turn, and I’m still playing some catch-up from before the big diet changes. As I mentioned last week, I’ve been a fan of Al Dente Pasta Company for quite some time because of their line of low-carb pastas. They kindly sent me a few other flavors to try out, including whole wheat with flax and spinach fettucine.

When I hear spinach, I pretty much think of one thing. Kind of like peas and carrots (actually, I’ve never eaten those together) or peanut butter and jelly, spinach belongs with artichokes. First and foremost in warm cheesy dips, but by extension, baked on pizza, folded into frittatas, and wilted into risotto. Needless to say, my ideas for what to do with this spinach fettucine started and ended with artichokes. I knew there needed to be a creamy sauce involved too, and ironically (or not? perhaps foreshadowing?) I decided to go dairy-free. No particular reason except that I thought other ingredients (cashews, white beans) sounded more fun, and more filling. And of course, more healthful than a traditional cream sauce.

Let me just tell you. Even if you can eat dairy, this is a really fun recipe to try out. The cashews and white beans create a hearty base that coats the pasta and clings to the chicken and artichokes (try getting that from a low-fat version of a dairy cream sauce!) Miso and lemon juice give it a little bit of salty tang that one might expect from a sprinkle of cheese. And underneath the creamy sauce, the spinach fettuccine managed to shine through, it’s leafy, fresh flavor and velvet-y texture sitting perfectly beside the bold artichokes.

This sauce is a winner. Could you flavor it in a bazillion other ways to compliment any one of Al Dente’s limitless varieties? Absolutely.

Keep scrolling for the giveaway! 

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Creamy Chicken and Artichoke Pasta (Dairy-Free)

Yield: 2 servings

Ingredients:

1/4 cup raw cashews
boiling water
1/2 cup cooked white beans
2 cloves of garlic
2 teaspoons white miso
2 teaspoons lemon juice
1/4 cup water
4oz Al Dente Spinach Fettuccine or whole wheat pasta
1 6oz boneless, skinless chicken breast, cut into 1" pieces
1/2 teaspoon salt-free Italian seasoning
1/2 of a 12oz package frozen artichokes, thawed

Directions:

In a small bowl, cover cashews with boiling water and let stand for 30 minutes. Drain cashews and place in a high-speed blender with white means, garlic, miso, lemon juice, and 1/4 cup water. Process until smooth, and set aside.

Fill a medium pot with water and bring to a boil. Add pasta and cook for 5-8 minutes, until cooked through but still firm. Drain pasta in a colander.

Meanwhile, heat a nonstick skillet over medium-high heat. Season chicken with Italian seasoning and add to skillet. Cook for 2-3 minutes per side, until browned. Add the artichokes and continue cooking until the chicken is no longer pink in the center, about 5 minutes. Add the drained pasta and the sauce; toss to combine. Cook for 2-3 more minutes, until everything is heated through. Serve hot.

Nutrition Facts:

Amount Per Serving
Calories 482.1
Total Fat 9.0 g
Saturated Fat 1.7 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 4.1 g
Cholesterol 59.3 mg
Sodium 315.6 mg
Potassium 778.6 mg
Total Carbohydrate 67.3 g
Dietary Fiber 9.3 g
Sugars 2.6 g
Protein 36.7 g

This post is linked to Slightly Indulgent Tuesdays for 12/13/2011.

Al Dente provided me with pasta to make this recipe, but all opinions are my own.

GIVEAWAY

One reader will win a Pasta with Benefits package from Al Dente, including:

- Your choice of one flavor of Al Dente Carba-Nada low-carb pasta
- Al Dente Whole wheat with Flax Fettuccine
- Al Dente Spinach Fettuccine

To enter, simply leave a comment on Al Dente’s Facebook Page letting them know which flavor of Carba-Nada you would choose if you win. Then, leave a comment here telling me your choice too.

For additional entries, you may share this giveaway on Facebook, Twitter, Pinterest or Stumbleupon and leave a separate comment for each share.

No purchase necessary. The contest will close on Monday, December 12th at midnight, at which point a winner will be chosen via random number generator. Winner must reside in the United States and comment via DISQUS with valid contact information, which includes an signing in with an email address or Facebook profile where I may send you a message. Winner will be contacted and have 3 days to respond, at which point s/he forfeits the prize and another winner will be chosen.
Good luck!

Want more free stuff? 
Don’t miss my Nasoya giveaway for a chance to win 5 coupons good for FREE Nasoya tofu and other products!

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39 Responses to “Creamy Chicken and Artichoke Pasta and {GIVEAWAY!}”

  1. 1

    Anonymous — December 5, 2011 @ 3:44 pm Reply

    I would want the basil fettucine!Shaunna

  2. 2

    Anonymous — December 5, 2011 @ 3:44 pm Reply

    Shaunnas email is shulrick@yahoo.com!

  3. 3

    Jennifurla — December 5, 2011 @ 4:15 pm Reply

    Lovely dish.

  4. 4

    Kelly — December 5, 2011 @ 4:45 pm Reply

    Clearly we have opposite consumption!  I LOVE pasta so it is constantly getting eaten in my house.  In fact, there is some fresh pasta dough I whipped up over the weekend sitting in my refrigerator as I speak!  I also must say I am quite the fan of their pastas.  Of anything I've purchased dried, theirs tastes the closest to homemade.  And that sauce sounds absolutely delicious.  I made something similar for a vegan stroganoff once and it was delicious.

  5. 5

    Cara — December 5, 2011 @ 4:54 pm Reply

    Oh, it's not that I don't love the taste of pasta – I do, or would, if I allowed myself to eat it more often! For me it's one of the foods I had to let go of once I lost weight, because I would eat way too many calorie's worth in order to feel full. Now my meals are more veggie and protein-based. But when I do get to have some pasta, I make sure it's bulked up with plenty of other good stuff! I do really love homemade as a treat too :)

  6. 6

    Health Freak College Girl — December 5, 2011 @ 5:54 pm Reply

    left a comment on their page. the roasted garlic one sounds good :)

  7. 7

    Health Freak College Girl — December 5, 2011 @ 5:55 pm Reply

    shared on twitter ! 

  8. 8

    Victoria — December 5, 2011 @ 9:11 pm Reply

    I left a comment on Al Dente's Facebook Page. Whole Wheat Fettuccine with Flax sounds totally intriguing!

  9. 9

    Victoria — December 5, 2011 @ 9:14 pm Reply

    Oh yea, I shared on Twitter.

  10. 10

    branny — December 5, 2011 @ 10:04 pm Reply

    This looks delicious.  I'd love to try the flax pasta too.

  11. 11

    DeliciousDish — December 5, 2011 @ 11:39 pm Reply

    Wow. It definitely looks like it's loaded with cheese. I eat a lot of cheese even though I really shouldn't… this might be my gateway recipe to trying a dairy-free spinach-artichoke  dish!

  12. 12

    Anonymous — December 6, 2011 @ 12:06 am Reply

    This recipe sounds so good. I need to remind myself not to look at any inbox messages from Cara while driving home from work; I'm getting more hungry every minute. I think the roasted garlic fettuccine would be perfect to fuse all the yummy Italian seasonings with garlic and artichokes.

  13. 13

    Laurie Grant — December 6, 2011 @ 2:02 am Reply

    I chose the spinach … i love spinach and this recipe is making me really hungry for pasta!Laurie thefamilythat at gmail dot com

  14. 14

    Joanne — December 6, 2011 @ 2:14 am Reply

    I generally adore dairy, but I'm all about eating and experimenting with dairy-free alternatives as well!  That sauce sounds amazing!  And I'm totally with you.  Spinach and artichokes are totally two peas in a pod.

  15. 15

    vob editor — December 6, 2011 @ 4:45 am Reply

    This blog is really very nice. Thanks for sharing such a healthy recipe. I am so excited for make it. Thank u once again.  mpg editor

  16. 16

    gina conrad — December 6, 2011 @ 5:17 am Reply

    the basil one sounds delish!

  17. 17

    Lacyclan — December 6, 2011 @ 9:59 am Reply

    The roasted garlic is the one I would choose, but they all sound wonderful.

  18. 18

    Amy — December 6, 2011 @ 11:15 am Reply

    This looks delicious! I have never heard of this brand of pasta. Would love to try the egg noodle variety.

  19. 19

    Ellen Einkauf Photography — December 6, 2011 @ 11:25 am Reply

    ohhh this looks amazing – can't wait to try it!

  20. 20

    Elina (Healthy and Sane) — December 6, 2011 @ 3:10 pm Reply

    The squid ink pasta sounds awesome. I used to have a fra diavolo dish from a place in NY with black squid ink pasta that was amazing. Maybe I could recreate it :)

  21. 21

    Elina (Healthy and Sane) — December 6, 2011 @ 3:11 pm Reply

    I liked this post on stumble :)

  22. 22

    Anna Michaud — December 6, 2011 @ 3:22 pm Reply

    I said I would try the lemon chive- although the squid ink variety would make me feel like I was an iron chef! :)

  23. 23

    Eryn — December 6, 2011 @ 5:28 pm Reply

    Whole Wheat with Flax Fettuccine!

  24. 24

    shannon — December 6, 2011 @ 8:44 pm Reply

    beans and cashews in the sauce, YUM!!  delicious meal, too, all-around!

  25. 25

    Kevin (Closet Cooking) — December 7, 2011 @ 1:09 am Reply

    This artichoke pasta sounds good!  I like that the 'cream' is added with the healthy cashews and beans!

  26. 26

    Tara — December 7, 2011 @ 11:46 am Reply

    I would like to try the roasted garlic flavor! I bet that cashew cream sauce would taste good with it.

  27. 27

    Tara — December 7, 2011 @ 11:48 am Reply

    I tweeted it!

  28. 28

    Tara — December 7, 2011 @ 11:49 am Reply

    I would like to try the roasted garlic flavor. I bet it would taste great with the cashew cream sauce!!

  29. 29

    MaryHartleyRD — December 7, 2011 @ 2:43 pm Reply

    Yum, Cara! I'm going to make this. Thanks!

  30. 30

    Cara — December 7, 2011 @ 2:47 pm Reply

    Hey Mary! Hope all is well. Enjoy :)

  31. 31

    Ammie — December 7, 2011 @ 5:16 pm Reply

    This looks delicious!  I would love to try their Basil or Garlic Fettuccine – and I left them a FB comment.

  32. 32

    Kate — December 7, 2011 @ 5:32 pm Reply

    Funny, I always want to pair spinach with feta!

  33. 33

    Hannah — December 8, 2011 @ 12:22 am Reply

    Good pasta really makes such a difference in a dish! Considering how common an item it is, it's a shame that more people won't spring for the good stuff.

  34. 34

    Bianca Garcia — December 11, 2011 @ 1:32 am Reply

    I really like the combination of flavors you have here! I've never tried Al Dente brand pasta, but this spinach one looks great.

  35. 35

    Lizzy — December 11, 2011 @ 3:40 pm Reply

    This is totally creative… I love dairy and cheese but I think this would be so interesting to try.  One question- where do I find miso?  Can I replace it with something else?  I love the healthier pasta- it makes you feel guilt free!I want to try the – Al Dente Spinach Fettuccine!

  36. 36

    Victoria — December 12, 2011 @ 10:58 pm Reply

    I made this for dinner last night! The first few bites were interesting – just cause the sauce is not a  a texture I associate with pasta. But, by the end of the bowl I was sure I will be making it again – YUM!My husband is bot big on artichokes so, next time we are thinking zucchini. I all so sent a link to my vegan brother – I think he will really like this – sans chicken, of course.I have been unable to find the low carb pasta near me so far. I'll have to try ordering some. Can't wait to try it.

  37. 37

    Cynthia Scarpa — December 13, 2011 @ 4:07 am Reply

    Would love to try the lemon and chive pasta!

  38. 38

    Cynthia Scarpa — December 13, 2011 @ 4:08 am Reply

    Just shared on Pinterest as well! 

  39. 39

    Shelleyrnash — December 14, 2011 @ 3:47 am Reply

    Spinach Fettucine definitely!! I love this dairy free sauce and am anxious to try it! thanks!! Shelley

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