Email to Buny      

Chicken: Chicken & Artichokes w/ Penne

Source of Recipe

meals.com


List of Ingredients

8 fresh boneless, skinless chicken breasts
1 peeled onion, thinly sliced
2 cloves garlic, minced
5 tomatoes, peeled, seeded, and pureed
1 cup no-fat chicken broth
1/2 cup dry red wine
1/4 cup parsley, chopped
1 1/2 tablespoons red wine vinegar
2 teaspoons dried crushed oregano
1/3 cup black olives, sliced
1 package (10-oz.) frozen artichoke hearts, thawed
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pound penne pasta
2 tablespoons cornstarch
1/4 cup water
1/4 cup grated Parmesan cheese


Recipe

Heat a nonstick skillet and when very hot, spray with olive oil spray. Cook chicken breasts a few at a time until browned on both sides. Remove from pan. Spray pan again and add onion and garlic, cooking until onion begins to soften, about 3 minutes. Add tomatoes, wine, broth, parsley, oregano, and vinegar and blend well. Return chicken to pan and add olives and artichokes. Cover pan and cook over medium heat for 20 to 25 minutes. Season to taste with salt and pepper.

Meanwhile, bring water to a boil and cook pasta until tender. Drain and turn onto a platter. Remove chicken and artichokes from pan and lay on top of the pasta. Stir cornstarch and water mixture into pan and cook sauce over low heat until thickened. Pour sauce over chicken and pasta. Garnish with cheese.