Pasta With Chicken and Artichokes

Submitted by Crafty Spatula Wiel

"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"

 

• Ready In: 30mins
• Ingredients: 8
• Serves: 4

ingredients

• 2 (340.19 g) chicken breast halves
• 236.59 ml low sodium chicken broth
• 177.44 ml heavy cream
• 255.14 g package frozen artichoke hearts, thawed
• 226.79 g angel hair pasta
• salt and pepper
• 59.14 ml of chopped fresh parsley
• 59.14 ml of grated parmesan cheese

directions

1. Bring a large pot of salted water to a boil.
2. 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.
3. 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.
4. 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.