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id 796
Name Chicken Artichoke Pasta
Main Dish Category Pasta
Secondary Dish Category Cooking Exchange,
Main Ingredient Fettuccine
Other Ingredient Chicken
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
Cooking Type StoveTop
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.+
Origin Taste of Home
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