Pasta, Chicken and Artichokes
4 ounces uncooked pasta
1 teaspoon olive oil
1 teaspoon minced garlic
boneless chicken breast halves – cut into strips
¼ cup chicken broth
¼ cup fresh chopped broccoli
¼ cup chopped tomatoes
¼ (14 ounce) can artichoke hearts
drained and sliced
¼ cup fresh sliced mushrooms
¼ cup chopped red bell pepper
salt and pepper to taste
4 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.
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