Total Time
30mins
Prep 10 mins
Cook 20 mins

I found this on in the new version of the "Taste of Home" cookbook. It was originally submitted by Cathy Dick of Roanoke, VA. She describes it as: "Here's a colorful, delicious chicken dish that's easy enough for weeknights, yet special enough for guest. Oregano, garlic and wine add great taste."

Ingredients Nutrition

Directions

  1. Cook ziti (or fettucine) according to package directions.
  2. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 tsp oil over medium heat until no longer pink. Remove and keep warm.
  3. In the same skillet, cook and stir broccoli in remaining oil for 2 minutes.
  4. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer.
  5. Add the artichokes, salt and oregano; heat through.
  6. Combine the flour with broth and wine or additional brother until smooth; stir into the pan.
  7. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  8. Add the fresh parsley and reserved chicken.
  9. Drain ziti; add to chicken mixture and toss to coat.
  10. Sprinkle with cheese.

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