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Creamy Chicken Pasta with Brussels Sprouts & Artichokes
Ingredients
  • 8 ounces whole-wheat fettuccine
  • ½ cup unsalted chicken broth
  • 4 ounces cream cheese
  • 1 teaspoon grated  garlic
  • ¾ teaspoon salt
  • 1 ½ tablespoons extra-virgin olive oil
  • 10 ounces Brussels sprouts, trimmed and shaved (about 4 cups)
  • 1 medium shallot, thinly sliced
  • ½ teaspoon crushed red pepper
  • ¼ cup dry white wine (such as sauvignon blanc)
  • 3 cups chopped or shredded  cooked chicken breast
  • 1 cup frozen artichoke hearts, thawed and quartered
  • 2 tablespoons lemon juice
  • ¼ cup torn fresh basil leaves plus 2 tablespoons, divided
Steps
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