Chicken Artichoke Pasta

ChubbyBunny

Ingredients:
2-1/4 cups uncooked ziti or 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
1/2 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:
Cook ziti 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.

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.

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.

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

Yield: 4 servings.

Nutrition Facts
One serving: 2 cups
Calories: 378
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 64 mg
Sodium: 668 mg
Carbohydrate: 41 g
Fiber: 2 g
Protein: 33 g

ChubbyBunny

Ingredients:
2-1/4 cups uncooked ziti or 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
1/2 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:
Cook ziti 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.

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.

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.

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

Yield: 4 servings.

Nutrition Facts
One serving: 2 cups
Calories: 378
Fat: 8 g
Saturated Fat: 2 g
Cholesterol: 64 mg
Sodium: 668 mg
Carbohydrate: 41 g
Fiber: 2 g
Protein: 33 g

abbylove08

YUM

cdickey

That looks and sounds YUMMY

abbylove08

i made this tonight and it is SO GOOD!!!!

loaded up on the veggies (extra broc, mushrooms, and tomatoes). deLISH.

ChubbyBunny

YAY! I love good reviews!

:flowerforyou:

hmo4

bump for thurs supper

heather0mc

so, i made this one...a few comments

:ohwell: took a while for me to make. and i made a mess out of my kitchen. probably due to my lack of cooking skills.

i'd prefer to cut this recipe in half (or something) and have more veggies

:noway: i re-heated some last night. i noticed the chicken had started to turn a greyish color! yick, right? it smelled and tasted fine so i ate it. but i am sad to say the rest of the left over's will be thrown out because grey chicken is just freaky.

next time (if i get over the grey chicken issue) i will use ziti. it will be easier to portion.

this was a very very tasty recipe the first day. lost some spunk as a left over.