Chicken Artichoke Pasta
Lindsay
From Taste of Home’s Healthy Cooking
ingredients
- 2 1/4 C uncooked ziti or small tube pasta
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 3 tsp olive oil, divided
- 1/2 C fresh broccoli florets
- 1/2 C sliced fresh mushrooms
- 1/2 C cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 can (14 oz) water-packed artichoke hearts, rinsed, drained and halved
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 2 tsp all-purpose flour
- 1/4 C chicken broth
- 1/3 C white wine or additional chicken broth
- 1 Tbsp minced fresh parsley
- 1 Tbsp shredded Parmesan cheese
directions
- 1
1. Cook ziti according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 tsp oil over medium heat until no longer pink. Remove and keep warm.
- 2
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
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
4. Drain ziti; add to chicken mixture and toss to coat. Sprinkle with cheese.
Source: Lindsay
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