Chicken Artichoke Pasta

By bakers_delight85

Ingredients

• 2-1/4 cups uncooked ziti or small tube pasta
• 1 lb. boneless skinless chicken breasts, cut into thin strips
• 3 tsp. 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 tsp. salt
• 1/2 tsp. dried oregano
• 2 tsp. all-purpose flour
• 1/3 cup reduced-sodium chicken broth
• 1/3 cup white wine or additional reduced-sodium chicken broth
• 1 Tbsp. minced fresh parsley
• 1 Tbsp. shredded Parmesan cheese

Details

Servings 4

Preparation

Step 1

Cook ziti according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 1 tsp. 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.
Per serving (2 cups): 378 calories, 8g fat, 64mg cholesterol, 668mg sodium, 41g carb, 2g fiber, 33g protein