Chicken Artichoke Pasta
* adapted from Taste of Home
6 oz. uncooked farfalle (bow-tie) pasta
1 lb. boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced mushrooms
1/2 chopped red pepper (halved cherry tomatoes could be substituted)
2 garlic cloves, minced or grated
1 (14 oz.) can water-packed artichoke heats, rinsed, drained, and quartered
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 reduced-sodium chicken broth
1 tablespoon minced fresh parsley
Parmesan Cheese
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Besides the artichokes, this sounds like a dish my family would like. I think I’ll add extra broccoli instead. Thanks for sharing!