Artichoke Chicken Pasta

  • Prep + Cook Time
    40 Minutes
  • Servings
    4
  • Calories
    429
  • Nutritional Information
    • 9 g FAt
    • 1 g Sat. FAt
    • 48 g CArbs
    • 5 g Fiber
    • 4 g sugars
    • 36 g proteins
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Ingredients

    1 lb Forester Farmer’s Market BSB cut in to thin strips
    6 Oz. uncooked Fettuccine
    2 tsp All-Purpose Flour
    1/3 Cup Dry White Wine or Chicken Broth
    1/4 Cup reduced-sodium Chicken Broth
    3 tsp Olive Oil, divided
    1/2 Cup fresh Broccoli Florets
    1/2 Cup Fresh Mushrooms sliced
    1/2 Cup Cherry Tomatoes, halved
    2 Ea.  Garlic Cloves, minced
    1 Ea. can (14 oz) water-packed artichoke hearts, drained & halved
    1/2 tsp Salt
    1/2 tsp Dried Oregano
    1 Tbsp Fresh Parsley minced
    1 Tbsp Parmesan Cheese shredded

Ingredients

Preparation

    Cook fettuccine according to package directions; drain.

    Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.

    In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened.

    Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese

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Preparation