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:
- 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.
- 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.)
- 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.
