Chicken, Artichoke, and Tomato Ragout

recipe

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 252
Caloriesfromfat 19 %
Fat 5.3 g
Satfat 0.9 g
Monofat 2.9 g
Polyfat 0.8 g
Protein 31.3 g
Carbohydrate 21 g
Fiber 1.9 g
Cholesterol 66 mg
Iron 2.6 mg
Sodium 960 mg
Calcium 110 mg

Ingredients

1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
1/4 teaspoon black pepper
1 tablespoon olive oil
1 cup coarsely chopped onion
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
3 tablespoons tomato paste
1/2 teaspoon dried basil
1 (28-ounce) can diced tomatoes, undrained
1 bay leaf
1 (9-ounce) package frozen artichoke hearts

Preparation

Sprinkle chicken with pepper. Heat oil in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic; sauté for 6 minutes or until chicken is lightly browned. Stir in broth and next 5 ingredients (broth through bay leaf); bring to a boil. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Stir in artichoke hearts. Cook 5 minutes or until thoroughly heated. Discard bay leaf.

Nancy Hughes,

Cooking Light

March 2001
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