Pasta, Chicken and Artichokes
A colorful complement of al dente vegetables red bell pepper, artichokes, broccoli, tomato and mushrooms are tossed with sauteed chicken, pasta and a dash of Parmesan.
Prep time: 5 minutes
Cook time: 10 minutes
Total Fat: 3.51 g
Total Carbohydrate: 19.45 g
protein: 25.58 g
1 teaspoon olive oil
1 teaspoon minced garlic
3 skinless, boneless chicken breast halves - cut into strips
1/4 cup chicken broth
1/4 cup fresh chopped broccoli
1/4 cup chopped tomatoes
1/4 (14 ounce) can artichoke hearts, drained and sliced
1/4 cup fresh sliced mushrooms
1 tablespoon red bell pepper, julienned
4 ounces pasta, cooked and drained
salt and pepper to taste
1 tablespoon grated Parmesan cheese
1 teaspoon chopped fresh parsley
In a large saute pan, heat olive oil over medium high heat and brown the chicken and garlic (about 5 minutes). Remove from the pan and set aside.
Add the chicken broth to the pan; then add the broccoli and tomato and cook for about 5 minutes. Add the artichoke hearts, mushrooms, red bell pepper, cooked chicken and pasta and cook for 3 to 5 more minutes until all are cooked through. Add salt and pepper.