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Ingredients
- 1 (14.5 oz) can artichoke hearts
- 1 ½ lb boneless, skinless chicken breasts
- 2 tablespoons extra-virgin olive oil
- 8 oz spaghetti pasta
- 1 tablespoon basil pesto
- 1 teaspoon seasoned salt
- 1 teaspoon minced garlic
- ¼ cup chicken broth (or stock)
- 1 ½ cups petite diced tomatoes
- ¼ cup grated Parmesan cheese
Steps
- Bring water to boil for pasta. Chop artichokes and cut chicken into ¼-inch strips (wash hands). Cook pasta following package instructions.
- Meanwhile, preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 2–3 minutes, stirring occasionally, or until chicken is browned.
- Reduce chicken to medium heat; stir in pesto, seasoned salt, and garlic; cook 2 minutes, stirring occasionally, to blend flavors. Stir in broth and loosen browned bits of food in pan. Stir in artichokes and tomatoes; cook 2–3 minutes, stirring occasionally, or until sauce is hot and chicken is 165°F. Drain pasta and toss with chicken mixture. Sprinkle with cheese; serve.
Amount per ⅙ recipe serving: Calories 360, Total Fat 10g, Sat Fat 2.5g, Chol 65mg, Sodium 650mg, Total Carb 34g, Fiber 4g, Sugars 2g, Protein 31g, Calc 6%, Iron 15%