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.

Pecan Crusted Atrichoke Spread

Prep:  25 min.      Makes:  4 cups spread (64 1 Tbsp. servings)

Ingredients:

• 1 Tbsp. butter
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 4 cups coarsely chopped fresh spinach
• 1  14 oz. can artichoke hearts, drained and chopped
• 1  8 oz. pkg. reduced fat cream cheese, softened
• 1/2 cup fat free mayonnaise dressing or salad dressing
• 2 cups shredded reduced fat cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 dashes bottled hot pepper sauce
• 1/4 cup finely chopped pecans
• Baguette style French bread slices, toasted

Directions:

1. Preheat oven to 350* F.  In a medium saucepan, melt butter over medium-high heat.  Add onion and garlic; cook for 3 minutes.  Add spinach; cook for 3-5 minutes more or until onion is tender and spinach is cooked, stirring frequently.  Remove from heat.  Stir in chopped artichoke hearts, cream cheese, mayonnaise dressing, cheddar cheese, Parmesan cheese, and hot pepper sauce.
2. Transfer to an ungreased 1 1/2 qt. casserole dish.  Bake for 40 min.  Top with pecans; bake for 10 minutes more.
3. Serve with toasted bread slices.  Makes 4 cups spread. 

Nutrition facts per serving (1 Tbsp)

• calories: 23
• total fat: 2g.
• saturated fat: 1g.
• cholesterol: 4mg.
• sodium: 71mg.
• carbohydrate: 1g.
• fiber: 0g.
• protein: 1g.