Active Time:

30 mins

Total Time:

30 mins

Servings:

4

Nutrition Profile:

Ingredients

8ounceswhole-wheat fettuccine

1/2cupunsalted chicken broth

4ouncescream cheese

1teaspoon grated garlic

3/4teaspoonsalt

1 1/2tablespoonsextra-virgin olive oil

10ouncesBrussels sprouts, trimmed and shaved (about 4 cups)

1mediumshallot, thinly sliced

1/2teaspooncrushed red pepper

1/4cupdry white wine (such as sauvignon blanc)

3cups chopped or shredded cooked chicken breast

1cupfrozen artichoke hearts, thawed and quartered

2tablespoonslemon juice

1/4cuptorn fresh basil leaves plus 2 tablespoons, divided

Directions

Bring a large pot of water to a boil. Cook fettuccine according to package directions. Drain, reserving 1 cup cooking water.

Meanwhile, whisk broth, cream cheese, garlic and salt together in a medium bowl until the cream cheese is in pea-sized chunks.

Heat oil in a large skillet over medium-high heat. Add Brussels sprouts, shallot and crushed red pepper; cook, stirring often, until the Brussels sprouts are bright green and slightly softened, 2 to 3 minutes.

Add wine; cook, stirring often, until mostly evaporated, about 1 minute. Add the broth mixture, stirring constantly to melt the cream cheese; bring to a light simmer over medium-high heat. Reduce heat to medium; cook, stirring occasionally, until thickened, about 1 minute.

Stir in chicken, artichokes, the fettuccine and 1/2 cup of the reserved cooking water. Cook, tossing constantly and adding the remaining 1/2 cup cooking water, a splash at a time, until the fettuccine is coated in sauce, about 2 minutes.

Remove from heat. Add lemon juice and 1/4 cup basil; toss to incorporate. Top with the remaining 2 tablespoons basil.

Nutrition Information

Serving Size: about 1 3/4 cups

Calories 561, Fat 20g, Saturated Fat 8g, Cholesterol 101mg, Carbohydrates 57g, Total Sugars 6g, Added Sugars 0g, Protein 40g, Fiber 11g, Sodium 648mg, Potassium 825mg