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Chicken, Artichoke, and Tomato Ragout

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

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

Nutrition 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

How to Make It

  1. 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.