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Ingredientes
- 4 tsp Extra virgin olive oil, divided
- 4 x Chicken breasts without skin & bones
- 3/4 c. Red onion, minced
- 2 med Cloves garlic, chopped
- 1/2 lb Button mushrooms, thinly sliced
- 1/4 c. Tomato paste
- 3/4 c. Low sodium chicken broth
- 3 Tbsp. Balsamic vinegar
- 1 can (14 Ounce) artichoke hearts, liquid removed and halved
- 1 tsp Basil leaves, dry
- 1/4 tsp Thyme, dry
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/3 c. Parsely, minced
- 2 c. Penne Pasta, cooked
- 2 Tbsp. Parmesan cheese
Direcciones
- In large, nonstick skillet, heat 2tsp. extra virgin olive oil over medium heat. When the pan is warm add in the chicken and cook 2 min on each side. Remove from pan.
- Put the remaining 2 teaspoon oil in the pan. Add in the red onion and garlic; saute/fry 3 min. Then add in the add in the mushrooms and saute/fry till soft, about 5 min.
- 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 mix. Bring to a simmer, cover and cook 5 min. Turn chicken pcs over and continue cooking 4 min or possibly till cooked through. Stir in parsely and remaining TBS vinegar.
- Drain the cooked pasta. Serve the sauce over the pasta. Sprinkle cheese.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 4 servings | |
| Calories 592 | |
| Calories from Fat 70 | 12% |
| Total Fat 8.01g | 10% |
| Saturated Fat 1.65g | 7% |
| Trans Fat 0.01g | |
| Cholesterol 29mg | 10% |
| Sodium 522mg | 22% |
| Potassium 689mg | 20% |
| Total Carbs 98.92g | 26% |
| Dietary Fiber 5.9g | 20% |
| Sugars 9.03g | 6% |
| Protein 29.46g | 47% |
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