Artichoke Chicken Pasta Recipe
Ingredients
- 6 oz uncooked whole wheat pasta noodles
- 1 lb skinless boneless chicken breasts - cut into strips
- 2 tsp olive oil
- 14-15 oz artichoke hearts in water - 1 can, drained, rinsed and chopped
- 1 cup fresh broccoli
- 1 cup cherry tomatoes - halved
- 1 cup fresh mushrooms - sliced
- ¼ cup whole wheat flour
- ¾ cup white wine
- 4 garlic cloves - minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tbsp grated parmesan cheese
- Salt and pepper to taste
- *OPTIONAL fresh parsley - chopped, to garnish
Instructions
- Cook pasta noodles according to package directions. Drain and set aside.
- While pasta is cooking, heat 1 tsp olive oil in a large nonstick skillet. Season chicken pieces with salt, pepper, basil and oregano, and sauté chicken until cooked through, about 6 minutes. Remove from pan and set aside.
- Add remaining oil to skillet, and then toss in the broccoli and garlic. Cook for about 2 -3 minutes. Now add in tomatoes, mushrooms and artichokes, and cook until all vegetables are mostly tender, about 3 minutes.
- In a small bowl, whisk together the flour and wine. Stir into the skillet with the vegetables. Bring to a simmer and cook until sauce is thickened, about 3-4 minutes. Season with salt and pepper as desired. Add in reserved chicken.
- Divide the pasta into serving bowls and top evenly with the chicken and vegetables. Sprinkle with the parmesan and fresh parsley, and serve.
Nutrition
Serving: 1 cupCalories: 277 kcal (14%)Carbohydrates: 30.5 g (10%)Protein: 23 g (46%)Fat: 4.5 g (7%)Saturated Fat: 0.6 g (4%)Fiber: 5 g (21%)Sugar: 1.7 g (2%)