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Chicken With Artichokes And Olives

  • 1 Tbsp olive oil
  • 4 ( 6 oz) skinless, boneless chicken breast halves - cut into chunks
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 carrots - peeled and sliced thin on diagonal
  • 1/2lb mushrooms - sliced (optional)
  • 1/2 cup dry white wine
  • 3/4 cup fat-free, less-sodium chicken broth
  • 2 tsp cornstarch
  • 2 tsp Dijon mustard
  • 1/3 cup pitted kalamata olives
  • 1 can (14 oz) quartered artichoke hearts, drained
  • 2 Tbsp minced fresh parsley
  • 1 lb bowtie pasta

  1. In large nonstick skillet, heat the oil over med-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 min on each side until center is white. Remove chicken from pan and keep warm.
  2. Saute carrots and, mushrooms if using, in skillet until soft.
  3. Cook pasta according to directions for al dente. Drain, return to pot and lightly butter.
  4. In glass measuring cup combine the wine, broth, cornstarch and mustard. Add to the pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 min. Stir in olives and artichokes; cook 1 min.
  5. Serve chicken on top of bow tie noodles and spoon sauce over chicken. Sprinkle with parsley.

recipe/chickenwithartichokesandolives.txt ยท Last modified: 2013/02/28 17:01 by rob