Artichoke Chicken Pasta

By KimberlyB

Ingredients

• 6 ounces uncooked fettuccine
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 3 teaspoons 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 teaspoon salt
• 1/2 teaspoon dried oregano
• 2 teaspoons all-purpose flour
• 1/4 cup reduced-sodium chicken broth
• 1/3 cup white wine or additional reduced-sodium chicken broth
• 1 tablespoon minced fresh parsley
• 1 tablespoon shredded Parmesan cheese

Preparation

Step 1

1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
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. 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. Drain fettuccine; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 4 servings.