Braised chicken w/ artichokes

4 Servings

Ingredients

Quantity Ingredient
4 teaspoons Olive oil; divided
4 Chicken breasts without skin & bones
¾ cup Red onion; chopped
2 mediums Cloves garlic; minced
½ pounds Button mushrooms; thinly sliced
¼ cup Tomato paste
¾ cup Low sodium chicken broth
3 tablespoons Balsamic vinegar
1 can (14 OZ) artichoke hearts; drained and halved
1 teaspoon Basil leaves; dried
¼ teaspoon Thyme; dried
½ teaspoon Salt
¼ teaspoon Pepper
⅓ cup Parsely; chopped
2 cups Penne Pasta; cooked
2 tablespoons Parmesan cheese
5 minutes.

Directions

In large, nonstick skillet, heat 2tsp. olive oil over medium heat. When the pan is hot add the chicken and cook 2 minutes on each side. Remove from pan.

Put the remaining 2 tsp. oil in the pan. Add the red onion and garlic; saute 3 minutes. Then add the add the mushrooms and saute until soft, about Whisk together the tomato paste, broth and 2 TBS vinegar. Put the chicken back into the pan, adding the artichoke hearts, basil, thyme, salt & pepper. Pour in the broth mixture. Bring to a simmer, cover and cook 5 minutes. Turn chicken pieces over and continue cooking 4 minutes or until cooked through. Stir in parsely and remaining TBS vinegar.

Drain the cooked pasta. Serve the sauce over the pasta. Sprinkle cheese.

NOTES :

377 calories

9⅖ g fat

Posted to TNT Recipes Digest, Vol 01, Nr 953 by cam94@... (Carole A Moran) on Jan 20, 1998

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