Chicken-Artichoke-Mushroom Pasta

By BFL Team

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1 (12-ounce) package whole-wheat spiral pasta
1 ½ pounds chicken breast tenders, cut into bite-size pieces
1 teaspoon bottled, minced garlic
1 cup low-sodium chicken broth
½ teaspoon salt
½ teaspoon freshly ground black pepper
2 (15-ounce) cans artichoke quarters, rinsed, drained and finely chopped
1 package button mushrooms
1/4 cup grated Parmesan cheese
1/3 cup finely chopped fresh basil


Cook pasta according to directions, minus the salt and fat. Spray a large skillet with cooking spray and heat over medium-high heat. Add chicken to pan and sauté three minutes or until browned. Add garlic, sauté one minute. Add broth, salt, pepper, artichokes and mushrooms and simmer five minutes or until the sauce is thickened and chicken is done. Remove from heat, stir in cheese and basil. Place sauce and pasta in a large bowl and toss gently to combine.

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