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CHICKEN WITH ARTICHOKE HEARTS




Source of Recipe


Magazine clipping






List of Ingredients



• 3 ounces medium pasta shells
  
• 1 ounce pignolias (pine nuts)
  
• 2 tsp. olive oil
  
• 4-3oz. boneless, skinless chicken breasts, pounded thin
  
• 1 medium red bell pepper, cut into strips
  
• 1 c. thinly sliced mushrooms
  
• 2 garlic cloves minced (I used 4)
  
• 1 cup low-sodium chicken broth
  
• 1/4 c. balsamic vinegar
  
• 1 tsp. dried oregano
  
• 1 cup artichoke hearts, quartered
  
• 3/4 oz. crumbled feta cheese
  
• 2 Tbsp. chopped fresh parsley
  






Instructions



1. Cook pasta in boiling water 9-11 minutes; drain. In non-stick skillet, over medium heat, cook pine nuts, stirring constantly, 2-3 minutes until toasted and golden. remove to small bowl and set aside. In same pan, heat oil; add chicken. Cook 5-7 minutes, turning once, until brown and cooked through. (I browned it on both sides, then finished cooking in 325 oven.) Remove to plate and keep warm. Add pepper, mushrooms and garlic to skillet and cook, stirring frequently 4-5 minutes - until tender. Remove vegetables to plate with chicken. Add broth, vinegar and oregano to skillet; bring to a boil. Boil 4-5 minutes, until liquid is reduced by half. Return chicken and vegetables to skillet; add pasta and artichokes. Simmer 2-3 minutes to blend flavours. To serve, sprinkle with cheese, pignolias and parsley.