Artichoke, Olive Chicken - Light |
|
 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Very nice pantry recipe adapted from Cooking Light. IUf you do not have fresh parsely, it is better to omit it than to use dried. Ingredients:
8 ounces pasta |
1 tablespoon olive oil |
4 (6 ounce) boneless skinless chicken breast halves |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/2 cup dry white wine |
1/4 cup chicken broth, fat free low sodium |
2 teaspoons dijon mustard |
1 teaspoon cornstarch |
1/2 cup pitted kalamata olive |
1 (14 ounce) can quartered artichoke hearts, drained |
2 tablespoons minced fresh parsley |
Directions:
1. Cook pasta according to package directions omiting salt and fat.
2. Heat oil over medium high. Sprinkle chicken with salt and pepper and cook in oil for 5 minutes on each side. Remove from pan, but keep warm.
3. While chicken cooks whisk together wine, brth, cornstarch and mustard. after removing chicken use mixture to deglaze pan. Bring to a boil and cook 1 minute.
4. Stir in olives and artichokes, cook an additional minute.
5. Serve 2 ounces pasta with chicken breast half and spoon sauce over all. (1/4 cup sauce).
|
|