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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken with Artichoke Hearts Recipe

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This recipe for Chicken with Artichoke Hearts is from Mad Marshian Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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