Ingredients
- 2-1/4 cups uncooked ziti or 6 ounces uncooked fettuccine
- 1 pound Member's Mark® 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
- © Taste of Home 2013
Preparation
Step 1
•Cook ziti 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.
•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. Yield: 4 servings.
Nutrition Facts: 2 cups equals 378 calories, 8 g fat (2 g saturated fat), 64 mg cholesterol, 668 mg sodium, 41 g carbohydrate, 2 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.