Thursday, March 24, 2011

Penne with Chicken, Artichokes and Spinach

On the menu for dinner tonight was this recipe that I adapted and, okay, sort of made up loosely based on one I found on the Weight Watchers website.  It took almost exactly 30 minutes from start to finish. When I put it in the recipe builder it came out to 8 points plus a serving. And it made 8 large servings.

1 lb penne pasta
16 oz boneless, skinless chicken breast, cut into 1 inch chunks
2 tsp olive oil divided
1 onion, diced
3 cloves garlic, minced
10 oz frozen chopped spinach, thawed and squeezed dry
2 cups mushrooms, sliced
15 oz can artichoke hearts packed in water, drained and chopped
1 cup low sodium chicken broth
Salt and pepper to taste
1 Tbs dry Basil
1 Tsp dry Oregano
1/4 cup grated Parmesan cheese

Prepare pasta according to package instructions.
Heat 1 tsp olive oil in large skillet. Add chicken and season with salt and pepper.
When chicken is cooked remove to a plate
Heat remaining tsp olive oil in same skillet.
Saute onions and garlic until onions become translucent.
Add Spinach, mushrooms, artichoke hearts, and spices to taste.
Heat through.
Pour in chicken broth and simmer until reduced by half.
Add chicken and pasta to skillet and combine.
Add Parmesan cheese and toss to combine.

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