Here is another recipe you don’t have to feel guilty about! I included the nutritional information below. I try to cook meals at least 2-3 times a week. Then, I post my recipes when I have time. This recipe was SO delicious, I had to post as soon as possible. I made this dish last night, and enjoyed the leftovers for lunch today. My husband said it was one of the best pasta dishes I’ve made, and I didn’t even prompt him to say this (surprising). Coming from him, this was a huge compliment.
Skillet Chicken with Artichokes and Roasted Red Peppers
Serves: 6 (1.5 cups per serving)
Nutritional Info: 385 calories, 7g total fat, 567 mg sodium, 53g carbs, 5g sugar, 6g fiber, 23g protein
Materials:
- 12 oz. whole wheat penne
- 3/4 pound skinless boneless chicken breast, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 teaspoon olive oil
- 1 medium onion, sliced
- 3 garlic cloves, minced
- 1 (14 oz.) can artichoke hearts, drained, patted dry, and quartered
- 1 (12 oz.) jar roasted red peppers, drained and sliced (not oil packed)
- 1/3 cup dry white wine
- 1 cup reduced-sodium chicken broth
- 4 tablespoons shredded Parmesan cheese (freshly grated!)
- 1/4 cup chopped fresh basil
- 1 tablespoon cornstarch mixed with 2 tablespoons water – added to thicken
- 1-2 tablespoons tomato paste – added to thicken/flavor
