A colorful complement of al dente vegetables - red bell pepper, artichokes, broccoli, tomato and mushrooms - are tossed with sauteed chicken, pasta and a dash of Parmesan.
Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
267 Calories
Recipe Instructions
Step 1
Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.
Step 2
In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.
Step 3
Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
Step 4
Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve.
Ingredients
salt and pepper to taste
1 teaspoon minced garlic
4 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
¼ cup chicken broth
1 teaspoon olive oil
¼ cup fresh sliced mushrooms
3 skinless, boneless chicken breast halves - cut into strips
¼ cup chopped tomatoes
¼ cup chopped red bell pepper
¼ cup fresh chopped broccoli
4 ounces uncooked pasta
¼ (14 ounce) can artichoke hearts, drained and sliced
