Ingredients
- ● 2 (6 oz.) chicken breast halves
- ● 1 cup low-sodium chicken broth
- ● 3/4 cup heavy cream
- ● 1 (9 oz.) package frozen artichoke hearts, thawed
- ● 1/2 lb. angel hair pasta
- ● Salt and pepper
- ● 1/4 cup chopped parsley
- ● 1/4 cup grated Parmesan (2 oz.)
- ● steamed broccoli florets, if desired
Preparation
Step 1
1. Bring a large pot of salted water to a boil. Pound chicken with a rolling pin to 1/2-inch thickness. Pour broth into a skillet; bring to a boil over high heat. Add chicken, lower heat to medium and cover. Cook, turning twice, until no longer pink, 12 minutes.
2. Transfer chicken to a plate and cover with foil. Increase heat to high and bring broth to a boil. Boil rapidly until liquid has reduced by half. Pour in cream, bring to a boil, and cook until thick enough to coat back of a spoon, 5 to 7 minutes. (Watch carefully and stir to prevent it from boiling over.)
3. Chop chicken and artichokes; set aside. Cook pasta according to package directions; drain. Return pasta to pot and stir in sauce, chicken and artichokes. Season with salt and pepper, sprinkle with parsley and grated Parmesan, and serve hot.
Boost the nutrition. Use whole-wheat pasta. Toss in steamed broccoli florets for a shot of color and vitamins.