0/5
(0 Votes)
Ingredients
- 4 boneless skinless chicken breasts, cut into thin strips
- 1/2 t salt, divided
- 1/4 t pepper
- cooking spray
- 1 (10 3/4 oz) can cream of chicken soup
- 1/2 cup dry white wine
- 1/2 cup chicken broth
- 2 T fresh lemon juice
- 1 (14 oz) can quartered artichoke hearts, drained and coarsely chopped
- 1 T drained capers
- 1 (9 oz) pkg refrigerated spinach fettucine
- 2 slices bacon, cooked and crumbled
Preparation
Step 1
Sprinkle chicken evenly with 1/4 t salt and pepper.
Saute chicken in a large nonstick skillet coated with cooking spray over med heat for 5-7 min or until done.
Whisk together soup, next 3 ingredients, and remaining 1/4 t salt.
Pour over chicken in skillet.
Stin in artichoke hearts and capers.
Bring mixture to a boil; reduce heat and simmer 10 min.
Prepare pasta according to package directions, omitting sale and fat.
Drain and place in a large bolw.
Pout chicken mixture over pasta, tossing to coat.
Sprinkle evenly with bacon.
Serve immediately.
Serves 6
Calories 280
Protein 27g
Carb 33g