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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
This recipe is:
Healthy
Quick
Diabetic Friendly
Nutritional Facts 2 cups equals 378 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 668 mg sodium, 41 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
Originally published as Chicken Artichoke Pasta in Healthy Cooking June/July 2008, p23
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Feb. 11, 2012 by alesh1209
I doubled the liquids and used corn starch over flour, but it was really good. Definitly a great weekday recipe.
Reviewed on Jun. 24, 2010 by jsc
Our whole family loves this recipe. Even the grandchildren. They are the hardest to please and all of them loved it.
Reviewed on Jun. 04, 2010 by ninamary
Why do you give reviews when you CHANGE the recipe??? You are suppose to make it the way it is printed to give a reveiw. If you change it have it printed as a different recipe not as a reveiw for this recipe!!!
Reviewed on May. 28, 2010 by TheChristmasLady
Oh yummy. But next time I am substituting asparagus for the broccoli when it is in season. We just loved this light and tasty dish. Thanks for sharing it.
Reviewed on May. 25, 2010 by FLT
Just wonderful - with a few slight variations. I used rotini as my pasta and I used half chicken and half shrimp. Both were already cooked, so just warmed cut up cooked chicken in pan initially, then continued as directed. I stirred in cooked shrimp just before adding the pasta to heat it through. When reheating if you add some extra liquid, stir in the parmesan cheese, and sprinkle fresh on top it is every bit as good.
Reviewed on May. 19, 2010 by Homecooking29
I made it for supper and it was a hit ,my husband loved it ,thank you for sharing it.
Reviewed on May. 19, 2010 by KandisMilonoff
A nice, basic, easily adaptable recipe. For my version, I saute sliced onion & the mushrooms to golden before adding the rest of veggies. I also add basil; fresh if I have it, and about 1/4 tsp of dill (sounds wierd, but try it!) I also like to add a little milk and a bit more flour to thicken the added liquid; I use flour that I've dry-toasted in a hot pan on the stove-it gives a richer flavor to sauces & gravies, as if a roux was used. I do a cup or so of it at a time and keep it on hand for a quick add-in. Be sure to stir almost constantly and WATCH it so it doesn't burn! Also great with shrimp. Asparagus pieces are a nice change-up for the broccoli, and so are frozen peas. And, I can't possibly only use 1 Tbl of Parm - more like 1 Tbl per serving! Cheese is my weakness.
Reviewed on Sep. 09, 2009 by KWhitehead
This recipe is very good the day that you make it. It does not save well at all in the fridge. I would recommend only making the portions that you will eat that day.
Reviewed on Apr. 24, 2009 by snulmer
this recipe is very good
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