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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Here's a colorful, delicious chicken dish that's easy enough for weeknights, special enough for guests. Oregano, garlic and a light wine sauce add lovely flavor. Ingredients:
6 ounces uncooked fettuccine |
1 pound boneless skinless chicken breasts, cut into thin strips |
3 teaspoons olive oil, divided |
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, rinsed, drained and halved |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
2 teaspoons king arthur unbleached all-purpose flour |
1/4 cup reduced-sodium chicken broth |
1/3 cup white wine or additional reduced-sodium chicken broth |
1 tablespoon minced fresh parsley |
1 tablespoon shredded parmesan cheese |
Directions:
1. Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
2. In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.
3. Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.
4. Drain fettuccine; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 4 servings.
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