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Chicken with Artichoke Hearts Recipe

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This recipe for Chicken with Artichoke Hearts, by , is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Kolanczyk
Added: Monday, May 18, 2009


6 oz. Mueller's Sea Shells Pasta
2 oz. pine nuts
2 tbsp. olive oil
4 boneless chicken breasts, 3 oz.
1 bell pepper
2 c. mushrooms
3 cloves garlic
14 oz. Swanson Fat-Free Chicken Broth
1/2 c. balsamic vinegar
1 1/2 tsp. dried oregano
1 1/2 oz. feta cheese
4 c. cooked artichoke hearts

Cut red bell pepper into strips, slice mushrooms, thaw or cook artichoke hearts. Pound chicken breasts until thin. Cook medium shelpp pasta. In skillet - cook pine nuts until toasted and golden - remove to small bowl. In same skillet - add olive oil and cook chicken 5 - 7 minutes until browned and cooked through. Remove chicken to plate keep warm. Add pepper, mushrooms and garlic to skillet - cook stirring frequently (4-5 minutes) until tender. Remove to plate with chicken. add broth, vinegars and oregano to skillet - bring to boil. boil 4-5 minute until liquid is reduced by half. Return chicken and vegetable to skillet - add pasta and artichokes. Simmer 2 -3 minutes to blend flavors. To serve sprinkle with cheese, pine nuts and parsley.




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