Pasta with Chicken and Artichokes
Prep: 5 min.
Cook: 25 min.
Serves: 4
Cost per serving: $1.87
2 (6 oz.) chicken breast halves
1 cup low-sodium chicken broth
3/4 cup heavy cream
1 (9 oz.) package frozen artichoke hearts, thawed
1/2 lb. angel hair pasta
Salt and pepper
1/4 cup chopped parsley
1/4 cup grated Parmesan (2 oz.)
1. Bring a large pot of salted water to a boil. Pound chicken with a rolling pin to 1/2-inch thickness. Pour broth into a skillet; bring to a boil over high heat. Add chicken, lower heat to medium and cover. Cook, turning twice, until no longer pink, 12 minutes.
2. Transfer chicken to a plate and cover with foil. Increase heat to high and bring broth to a boil. Boil rapidly until liquid has reduced by half. Pour in cream, bring to a boil, and cook until thick enough to coat back of a spoon, 5 to 7 minutes. (Watch carefully and stir to prevent it from boiling over.)
3. Chop chicken and artichokes; set aside. Cook pasta according to package directions; drain. Return pasta to pot and stir in sauce, chicken and artichokes. Season with salt and pepper, sprinkle with parsley and grated Parmesan, and serve hot.
PER SERVING: 518 Cal., 21g Fat (12g Sat.), 117mg Chol., 5g Fiber, 33g Pro., 47g Carb., 264mg Sod.
Kitchen tip
Boost the nutrition. Use whole-wheat pasta. Toss in steamed broccoli florets for a shot of color and vitamins.
More pasta dishes
Subscribe to ALL YOU magazine and you'll get approximately 20 delicious, budget-friendly recipes delivered to you every month. Try two free trial issues.
Back to allyou.com.