| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Sami |
Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
ts |
Olive oil; divided |
| 4 |
|
Chicken breasts without skin & bones |
| 3/4 |
c |
Red onion; chopped |
| 2 |
md |
Cloves garlic; minced |
| 1/2 |
lb |
Button mushrooms; thinly sliced |
| 1/4 |
c |
Tomato paste |
| 3/4 |
c |
Low sodium chicken broth |
| 3 |
tb |
Balsamic vinegar |
| 1 |
cn |
(14 OZ) artichoke hearts; drained and halved |
| 1 |
ts |
Basil leaves; dried |
| 1/4 |
ts |
Thyme; dried |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Parsely; chopped |
| 2 |
c |
Penne Pasta; cooked |
| 2 |
tb |
Parmesan cheese |
|
5 |
minutes. |
INSTRUCTIONS
In large, nonstick skillet, heat 2tsp. olive oil over medium heat. When the
pan is hot add the chicken and cook 2 minutes on each side. Remove from
pan.
Put the remaining 2 tsp. oil in the pan. Add the red onion and garlic;
saute 3 minutes. Then add the add the mushrooms and saute until soft, about
Whisk together the tomato paste, broth and 2 TBS vinegar. Put the chicken
back into the pan, adding the artichoke hearts, basil, thyme, salt &
pepper. Pour in the broth mixture. Bring to a simmer, cover and cook 5
minutes. Turn chicken pieces over and continue cooking 4 minutes or until
cooked through. Stir in parsely and remaining TBS vinegar.
Drain the cooked pasta. Serve the sauce over the pasta. Sprinkle cheese.
NOTES :
377 calories
9.4 g fat
Posted to TNT Recipes Digest, Vol 01, Nr 953 by cam94@juno.com (Carole A
Moran) on Jan 20, 1998
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