Prep 5 mins
Cook 25 mins
I found this recipe in a recent issue of All*You magazine and I am eager to try it out because it sounds yummy. I wanted to try something with artichokes because I don't eat them very often. It doesn't take long to make so it could be served as a weeknight meal. The magazine says that it ends up costing $1.87 per serving so its inexpensive. The article says that you can boost the nutrition by using whole-wheat pasta and by tossing in steamed broccoli florets for a shot of color and vitamins
- 2 (6 ounce) chicken breast halves
- 1 cup low sodium chicken broth
- 3⁄4 cup heavy cream
- 1 (9 ounce) package frozen artichoke hearts, thawed
- 1⁄2 lb angel hair pasta
- salt and pepper
- 1⁄4 cup of chopped fresh parsley
- 1⁄4 cup of grated parmesan cheese
- 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.
- 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.
- 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.