Chicken Artichoke Pasta (skinny)

By learen

Ingredients

• 2 1/4 c uncooked ziti or 6oz uncooked fettuccine
• 1 lb boneless skinless chicken breasts, cut into thin strips
• 3 t olive oil, divided
• 1/2 c fresh broccoli florets
• 1/2 c fresh sliced mushrooms
• 1/2 c cherry tomatoes halved
• 2 garlic cloves, minced
• 1 can (14oz)water packed artichokes hearts, rinsed, drained and halved
• 1/2 t salt
• 1/2 t oregano
• 2 t flour
• 1/4 c reduced sodium chicken broth
• 1/3 c white wine or additional chicken broth
• 1 T minced fresh parsley
• 1 T shredded Parmesan cheese

Preparation

Step 1

Cook ziti according to package. Meanwhile spray a large skillet with Pam. Cook chicken in 2 T oil over med heat until done. Remove and keep warm.

In the same skillet, cook and stir broccoli in remaining oil for 2 min. Stir in the mushrooms, tomatoes, and garlic; cook for 2 min longer. Add the artichokes, salt and oregano; heat through.

Combine the flour with broth and wine and stir into the pan. Bring to a boil; cook and stir for 2 min or until thickened. Add parsley and reserved chicken.

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