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Chicken Artichoke Pasta (GF Cooking Class)

GF Chicken Artichoke Pasta

4 servings. Prep/Total time: 30 min.

• 6 oz. uncooked G.F. pasta
• 1 lb. boneless skinless chicken breasts cut into thin strips
• 3 tsp. olive oil, divided
• 1/2 cup fresh broccoli florets
• 1/2 cup sliced fresh mushrooms
• 1/2 cup cherry tomatoes, halves
• 2 garlic cloves, minced
• 1 can (14 oz.) water -packed artichoke hearts, rinsed, drained and halved
• 1/2 tsp. salt
• 1/2 tsp dried oregano
• 2 tsp. potato starch 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

Cook pasta according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 tsp oil over medium heat until no longer pink. Remove and keep warm.

ln 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 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 pasta; add to chicken mixture and toss to coat. Sprinkle with cheese.

2 cups= 378 calories, 8 grams fat, 668 mg sodium
Adapted from Healthy Cooking Magazine (Opens in a new window)

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