Simple and Delicious: Artichoke Chicken Pasta with Broccoli, Mushrooms, Tomatoes, and Artichokes

Servings: 4 / Total Time: 30 mins

Ingredients:

• 6 ounces uncooked fettuccine
• 2 teaspoons all-purpose flour
• 1/3 cup dry white wine or broth
• 1/4 cup reduced-sodium chicken broth
• 3 teaspoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 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, drained and halved
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 tablespoon minced fresh parsley
• 1 tablespoon shredded Parmesan cheese

Directions:

1. Cook fettuccine according to package directions; drain.
2. Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
3. In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
4. Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

Artichoke Chicken Pasta Recipe photo by Taste of Home