4 tsp Olive oil, divided
4 Chicken breasts without skin & bones
3/4 cup Red onion, chopped
2 medium Cloves garlic, minced
1/2 lb Button mushrooms, thinly sliced
1/4 cup Tomato paste
3/4 cup Low sodium chicken broth
3 tbsp Balsamic vinegar
1 can (14 OZ) artichoke hearts, drained and halved
1 tsp Basil leaves, dried
1/4 tsp Thyme, dried
1/2 tsp Salt
1/4 tsp Pepper
1/3 cup Parsely, chopped
2 cup Penne Pasta, cooked
2 tbsp Parmesan cheese
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In large, nonstick skillet, heat 2tsp. olive oil over medium heat. When the pan is hot add the chicken and cook 2 minutes on each side. Remove from pan.
Put the remaining 2 tsp. oil in the pan. Add the red onion and garlic; saute 3 minutes. Then add the add the mushrooms and saute until soft, about 5 minutes.
Whisk together the tomato paste, broth and 2 TBS vinegar. Put the chicken back into the pan, adding the artichoke hearts, basil, thyme, salt & pepper. Pour in the broth mixture. Bring to a simmer, cover and cook 5 minutes. Turn chicken pieces over and continue cooking 4 minutes or until cooked through. Stir in parsely and remaining TBS vinegar.
Drain the cooked pasta. Serve the sauce over the pasta. Sprinkle cheese.
NOTES : 377 calories 9.4 g fat Posted to TNT Recipes Digest, Vol 01, Nr 953 by cam94@juno.com (Carole A Moran) on Jan 20, 1998
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