Source: "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo | Category: Diabetes-Friendly, Entrees, Heart-Smart

Chicken and Artichokes with Pasta

Combine three shades of green in this healthy pasta dish. It’s so good and so good for you that it will quickly become a staple meal!

Chicken and Artichokes with Pasta


  •  1/4 of 16 oz (455 g) package dry whole-grain spaghetti noodles, broken in half
  •  2 Tbsp canola oil, divided 30 mL
  •  3 to 4 lb boneless, skinless chicken breasts, rinsed, patted dry, and cut into bite-size pieces 350 g
  •  1/2 of can (13.75-oz/390 g) quartered artichoke hearts, drained
  •  3 medium cloves garlic, minced
  •  1 cup (about 1 oz/28 g) packed baby spinach 250 mL
  •  1/2 cup chopped fresh basil leaves 125 mL
  •  1/4 tsp salt 1 mL
  •  1/4 cup (1 oz/28 g) grated Parmesan cheese 60 mL


  • 1. Cook pasta according to package directions, omitting any salt or fat.
  • 2. Meanwhile, heat 1 teaspoon canola oil in a large nonstick skillet over medium heat, tilting to coat bottom. Add chicken and cook 4 minutes or until slightly browned, stirring frequently. Add artichokes and cook, stirring constantly, 2 minutes or until chicken is no longer pink in the center and juices run clear. Transfer to a plate and set aside.
  • 3. Add remaining canola oil and garlic to skillet, and cook 15 seconds over medium heat. Remove from heat; add drained pasta, chicken mixture, spinach, basil, and salt. Toss gently, yet thoroughly, to blend. Sprinkle with Parmesan.
  • Fresh tip: Adding the spinach leaves and basil at the very end allows the leaves to wilt slightly while retaining their vibrant color and flavor.


4 servings.

serving size

1 1/4 cups (300 mL).Fresh

nutritional analysis

Per Serving

Total Fat12 g
Saturated Fat2 g
Cholesterol55 mg
Carbohydrates24 g
Fiber4 g
Protein26 g
Sodium370 mg