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Ingredientes
- 6 ounces uncooked angel hair pasta
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 2 teaspoons olive oil, divided
- 1/2 cup fresh broccoli florets
- 1/2 cup sliced fresh mushrooms
- 1/2 cup cherry tomatoes, halved
- 2 garlic cloves, minced
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
- 2 tablespoons capers
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano
- 2 teaspoons all-purpose flour
- 1/4 cup reduced-sodium chicken broth
- 1/3 cup white wine
- 1 tablespoon minced fresh parsley
- 1 tablespoon shredded Parmesan cheese
Direcciones
- Cook pasta according to package directions.
- Meanwhile, in a large nonstick skillet coated with olive oil, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
- In the same skillet, cook and stir broccoli in remaining oil for 2 minutes.
- Stir in the mushrooms, tomatoes and garlic and cook 2 minutes longer.
- Add the artichokes, capers, salt and oregano; heat through.
- Combine the flour with broth and wine until smooth and stir into the pan.
- Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.
- Drain pasta and add to chicken mixture
- Toss to coat and sprinkle with cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 297 | |
| Calories from Fat 38 | 13% |
| Total Fat 4.33g | 5% |
| Saturated Fat 0.92g | 4% |
| Trans Fat 0.02g | |
| Cholesterol 44mg | 15% |
| Sodium 519mg | 22% |
| Potassium 420mg | 12% |
| Total Carbs 35.57g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.04g | 1% |
| Protein 24.17g | 39% |
