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Artichoke Chicken Pasta

Source of Recipe

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Artichoke Chicken Pasta

Tasteofhome.com
Healthy Cooking June/July 2008
20 reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep/Total Time: 30 min.
Yield: 4 servings.

Here's a colorful, delicious chicken dish that's easy enough for weeknights, special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia

Ingredients:
6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1/4 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1/3 cup white wine or additional reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese


Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.

2. In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.

3. Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.

4. Drain fettuccine; add to chicken mixture and toss to coat. Sprinkle with cheese.

2 cups equals 378 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 524 mg sodium, 41 g carbohydrate, 2 g fiber, 33 g protein. ++++ Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.