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Pasta with Chicken and Artichokes

Prep time 5 mins
Cook time 25 mins
Yield 4 Servings

Ingredients

  • 2 (6 oz.) chicken breast halves
  • 1 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1 (9 oz.) package frozen artichoke hearts, thawed
  • 1/2 pound angel hair pasta
  • Salt and pepper
  • 1/4 cup chopped parsley
  • 1/4 cup grated Parmesan (2 oz.)

Nutrition Information

  • calories 518
  • fat 21 g
  • satfat 12 g
  • protein 33 g
  • carbohydrate 47 g
  • fiber 5 g
  • cholesterol 117 mg
  • sodium 264 mg

How to Make It

  1. Bring a large pot of salted water to a boil. Pound chicken with a rolling pin to 1/2-inch thickness. Pour broth into a skillet; bring to a boil over high heat. Add chicken, lower heat to medium and cover. Cook, turning twice, until no longer pink, 12 minutes.

  2. Transfer chicken to a plate and cover with foil. Increase heat to high and bring broth to a boil. Boil rapidly until liquid has reduced by half. Pour in cream, bring to a boil, and cook until thick enough to coat back of a spoon, 5 to 7 minutes. (Watch carefully and stir to prevent it from boiling over.)

  3. Chop chicken and artichokes; set aside. Cook pasta according to package directions; drain. Return pasta to pot and stir in sauce, chicken and artichokes. Season with salt and pepper, sprinkle with parsley and grated Parmesan, and serve hot.