Chicken, Artichoke, and Tomato Ragout

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 19%
  • Fat: 5.3g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 31.3g
  • Carbohydrate: 21g
  • Fiber: 1.9g
  • Cholesterol: 66mg
  • Iron: 2.6mg
  • Sodium: 960mg
  • Calcium: 110mg

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

  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.
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