Ingredients Jump to Instructions ↓

  1. 2-1/4 cups uncooked ziti or 6 ounces uncooked fettuccine

  2. 1 pound boneless skinless chicken breasts, cut into thin strips

  3. 3 teaspoons olive oil, divided

  4. 1/2 cup fresh broccoli florets

  5. 1/2 cup sliced fresh mushrooms

  6. 1/2 cup cherry tomatoes, halved

  7. 2 garlic cloves, minced

  8. 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved

  9. 1/2 teaspoon salt

  10. 1/2 teaspoon dried oregano

  11. 2 teaspoons all-purpose flour

  12. 1/4 cup reduced-sodium chicken broth

  13. 1/3 cup white wine or additional reduced-sodium chicken broth

  14. 1 tablespoon minced fresh parsley

  15. 1 tablespoon shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook ziti 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. 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. 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. Drain ziti; add to chicken mixture and toss to coat. Sprinkle with cheese. Yield: 4 servings.


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