Artichoke Chicken Pasta

Total Time

30 min

Preparation Time

15 min

Cooking Time

15 min

565

Ingredients (4 Servings)

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

Directions

  • Cook fettuccine according to package directions; drain.
  • Meanwhile, in a small bowl, mix flour, wine, and broth until smooth.
  • In a large 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 the 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 until thickened, 1-2 minutes.
  • Add fettuccine, chicken, and parsley; heat through, tossing to combine.
  • Sprinkle with cheese.

Nutrition

Per Servings
  • Calories: 378
  • Fat: 8g
  • Sodium: 668mg
  • Carbohydrate: 41g
  • Fiber: 2g
  • Protein: 33g