Chicken Artichoke Pasta

Pasta… who doesn’t love pasta? I love it even more when I find a healthy pasta dish for my family to enjoy! This Chicken Artichoke Pasta is packed with veggies and has a light oregano, garlic, sauce that adds yummy flavor. I use heart-healthy pasta and serve the Parmesan Cheese on the side so everyone hascontrol how much is added to their serving. Usually my family prefers shredded Parmesan, but with this dish, we preferred the canister version… I wonder what which will better suit your tastes?

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

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

In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, red peppers, and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.

Combine the flour with broth and wine or additional broth 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.

Healthy! Yummy! What more can you hope for?