| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| Yield | |
|---|---|
| Source | Cooking Light, March 2006 |
| Prep time | 30 minutes |
| 12 | Ounce | Penne Pasta |
| 2 | Tablespoon | Olive Oil |
| 1 1⁄2 | Pound | Chicken Breasts (cut into bite-sized pieces) |
| 4 | Clove | Garlic (minced) |
| 1⁄2 | Cup | White Wine |
| 1⁄2 | Teaspoon | Salt |
| 1⁄4 | Teaspoon | Black Pepper |
| 2 | Can | Artichoke Hearts (15-oz rinsed, drained, finely chopped) |
| 1⁄2 | Cup | Parmesan Cheese (grated) |
| 1⁄3 | Cup | Basil (finely chopped) |
1.Cook pasta according to package directions, omitting salt and fat.
2.Heat oil in a large skillet over medium-high heat. Add chicken to pan; saute 2 minutes or until browned. Add garlic; saute 1 minute. Add wine, salt, pepper, and artichokes; simmer 5 minutes or until sauce is thickened and chicken is done. Remove from heat; stir in cheese and 1/3 cup basil, if desired.