Labadie Recipe Database

Name Chicken Artichoke Pasta Number of People 4 List of Ingredients 2 1/4 cups uncooked ziti or 6 oz. uncooked fettuccine 1 lb. boneless, skinless chicken breasts, cut into thin strips 3 tsp. olive oil, divided 1/2 cup fresh broccoli forets 1/2 cup sliced fresh mushrooms 1/2 cup cherry or grape tomatoes, halved 2 garlic cloves, minced 14 oz. can water-packed artichoke hearts, rinsed, drained and halved 1/2 tsp. salt 1/2 tsp. dried oregano 1 T. +1 tsp. all-purpose flour 1/2 cup reduced-sodium chicken broth 2/3 cup white wine or additional chicken broth 2 T minced fresh parsley 1 T shredded Parmesan cheese Description Cook pasta according to package directions.  Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 tsp. oil over medium heat until no longer pink.  Remove and keep warm. In same skillet, cook and stir broccoli in remaining oil for 2 minutes.  Stir in mushrooms, tomatoes and garlic; cook 2 minutes more.  Add the artichokes, salt and oregano; heat through. Combine flour with broth and wine until smooth; stir into the pan.  Bring to a boil; cook and stir for 1 to 2 more minutes or until thickened.  Add parsley and reserved chicken. Drain pasta, reserving a small amount of pasta water; add to chicken mixture and toss to coat.  If more moisture is needed, add a little of the reserved pasta water.  Sprinkle with parmesan cheese. Time 30 minutes Difficulty (1-5) 1 Notes Per 2 cup serving:  378 calories, 8 g fat (2 g saturated), 64 mg cholesterol, 668 mg sodium, 41 g carbohydrates, 2 g fiber, 33 g protein 9 pts.+ Image