Artichoke, Olive Chicken - Light Recipe

Name: Artichoke, Olive Chicken - Light
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces pasta; 1 tablespoon olive oil; 4 (6 ounce) boneless skinless chicken breast halves; ¼ teaspoon salt; ¼ teaspoon black pepper; ½ cup dry white wine; ¼ cup chicken broth, fat free low sodium; 2 teaspoons Dijon mustard; 1 teaspoon cornstarch; ½ cup pitted kalamata olive; 1 (14 ounce) canquartered artichoke hearts, drained; 2 tablespoons minced fresh parsley

Servings: persons

8 ounces pasta
1 tablespoon olive oil
4 (6 ounce) boneless skinless chicken breast halves
¼ teaspoon salt
¼ teaspoon black pepper
½ cup dry white wine
¼ cup chicken broth, fat free low sodium
2 teaspoons Dijon mustard
1 teaspoon cornstarch
½ cup pitted kalamata olive
1 (14 ounce) canquartered artichoke hearts, drained
2 tablespoons minced fresh parsley

1
Cook pasta according to package directions omiting salt and fat.
2
Heat oil over medium high.
3
Sprinkle chicken with salt and pepper and cook in oil for 5 minutes on each side.
4
Remove from pan, but keep warm.
5
While chicken cooks whisk together wine, brth, cornstarch and mustard.
6
after removing chicken use mixture to deglaze pan.
7
Bring to a boil and cook 1 minute.
8
Stir in olives and artichokes, cook an additional minute.
9
Serve 2 ounces pasta with chicken breast half and spoon sauce over all.
10
(1/4 cup sauce).

442

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 ounces pasta, 1 tablespoon olive oil, 4 (6 ounce) boneless skinless chicken breast halves, ¼ teaspoon salt, and more.

Yes, Artichoke, Olive Chicken - Light falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Olive Chicken - Light

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