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recipe:chickenwithartichokesandolives [2011/12/11 04:23] 127.0.0.1 external edit |
recipe:chickenwithartichokesandolives [2013/02/28 17:00] rob |
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| *1 Tbsp olive oil | *1 Tbsp olive oil | ||
| - | *4 ( 6 oz) skinless, boneless chicken breast halves | + | *4 ( 6 oz) skinless, boneless chicken breast halves - cut into chunks |
| *1/4 tsp salt | *1/4 tsp salt | ||
| *1/4 tsp black pepper | *1/4 tsp black pepper | ||
| + | *4 carrots - peeled and sliced thin on diagonal | ||
| + | *1/2lb mushrooms - sliced (optional) | ||
| *1/2 cup dry white wine | *1/2 cup dry white wine | ||
| *1/4 cup fat-free, less-sodium chicken broth | *1/4 cup fat-free, less-sodium chicken broth | ||
| Line 19: | Line 21: | ||
| - 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. | - 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. | ||
| + | - Saute carrots and, mushrooms if using, in skillet until soft. | ||
| - Cook pasta according to directions for al dente. Drain, return to pot and lightly butter. | - Cook pasta according to directions for al dente. Drain, return to pot and lightly butter. | ||
| - 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. | - 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. | ||