Artichoke Chicken Pasta
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. —Cathy Dick, Roanoke, Virginia
Ingredients
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6 ounces uncooked fettuccine
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2 teaspoons all-purpose flour
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1/3 cup dry white wine or broth
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1/4 cup reduced-sodium chicken broth
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3 teaspoons olive oil, divided
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1 pound boneless skinless chicken breasts, cut into thin strips
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1/2 cup fresh broccoli florets
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1/2 cup sliced fresh mushrooms
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1/2 cup cherry tomatoes, halved
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2 garlic cloves, minced
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1 can (14 ounces) water-packed artichoke hearts, drained and halved
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1/2 teaspoon salt
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1/2 teaspoon dried oregano
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1 tablespoon minced fresh parsley
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1 tablespoon shredded Parmesan cheese
Directions
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1.
Cook fettuccine according to package directions; drain.
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2.
Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
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3.
In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
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4.
Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.
Nutrition Facts
2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
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