Chicken Artichoke Pasta

Chicken Artichoke Pasta

Donna A
Edited on May 31, 2008

This is a colorful, healthy meal that has fresh vegetables in it. Serves 4, 2 cups equals 378 calories.


2-1/4 cup uncooked whole wheat ziti or small tube pasta
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) waterpacked artichoke hearts, rinsed, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons flour
1/4 cup reduced fat, lower sodium chicken broth
1/3 cup white wine or additonal chicken broth
1 tablespoon fresh parsley
1 tablespoon shredded Parnesan cheese


Cook ziti according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil for 2 minutes over medium high heat until chicken is no longer pink. Remove and keep warm. In the same skillet, cook and stir in 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 additonal broth until smooth; stir into the pan. Bring to 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.

Not a NESTLÉ®-tested recipe.

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