Pasta with Chicken and Artichokes

Prep: 5 min.     Serves: 4

Ingredients:

• 2 (6 oz.) chicken breast halves
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1 (9 oz.) pkg. frozen artichoke hearts, thawed
• 1/2 lb. angel hair pasta
• salt and pepper
• 1/4 cup chopped parsley
• 1/4 cup grated Parmesan (2 oz.)

Directions:

1. Bring a large pot of salted water to a boil.  Pound chicken with a rolling pin to 1/2 inch thicknes.  Pour broth into a skillet; bring to boil over high heat.  Add chicken, lower heat to medium and cover.  Cook, turning twice, until no longer pink.  12 minutes.
2. 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 boil, and cook until thick enough to coat back of a spoon, 5-7 min. (Watch carefully and stir to prevent it from boiling over.)
3. 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 Parmesan, and serve hot.

Nutrition facts:

• calories: 518
• fat: 21 g.
• saturated: 12 g.
• cholesterol: 117 mg.
• fiber: 5 g.
• protein: 33 g.
• carbohydrates: 47 g.
• sodium: 264 mg.