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| Ingredients: |
4 cups cooked pasta
1 (6 ounce) jar marinated artichoke hearts, undrained
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cups sliced mushrooms
1 (6 ounce) jar roasted red peppers |
3/4 cup reduced fat, low sodium chicken broth
1/2 cup dry white wine
1 tablespoon cornstarch
1 teaspoon dried parsley
Salt and pepper to taste |
| Cooking
Instructions: |
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Cook and drain pasta as directed. Drain liquid from artichokes into a large nonstick skillet and heat over medium heat. Add chicken and cook for 3 minutes, stirring occasionally. Add mushrooms and cook 4-6 minutes or until chicken is no longer pink. Coarsely chop artichokes and red peppers then add to chicken. Combine broth, wine and cornstarch and mix well. Gradually combine broth mixture and chicken mixture and heat to a boil, stirring constantly. Reduce heat and simmer for 5 minutes. Toss with pasta, salt and pepper to taste, sprinkle with parsley and serve. |
| Additional
Comments: |
Makes 6 Servings Serving Size: 12 ounces
Nutrients per serving:
Calories: 324
Total fat: 4 grams
Lean Meat 4
Saturated fat: trace
Cholesterol: 68 mg
Sodium: 250 mg
Carbohydrate: 33 grams
Fat 1/2
Protein: 34 grams
Dietary fiber: 3 grams
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