Here’s a colorful, delicious chicken dish easy enough for weeknights, but special enough for guests. A light wine sauce adds lovely flavor.
—CATHY DICK ROANOKE, VA
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
6 ounces uncooked fettuccine
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) water-packed artichoke hearts, rinsed, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons all-purpose 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
1. Cook the pasta according to the package directions; drain.
2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove; keep warm.
3. In same skillet, saute broccoli in remaining oil 2 minutes. Stir in mushrooms, tomatoes and garlic; cook 2 minutes. Add artichokes, salt and oregano; heat through.
4. Combine flour with broth and wine until smooth; stir into pan. Bring to a boil; cook and stir 1-2 minutes or until thickened. Add parsley and reserved chicken. Add fettuccine to chicken mixture and toss to coat. Sprinkle with cheese.