Ingredients
4ozpasta,uncooked
1tspolive oil
1tspgarlic,minced
3chicken breast,skinless, boneless, halves cut into strips
¼cupchicken broth
¼cupfresh broccoli,chopped
¼cuptomatoes,chopped
14ozartichoke hearts,(¼ can), drained, sliced
¼cupfresh mushrooms,sliced
¼cupred bell pepper,chopped
salt and pepper,to taste
4tbspparmesan cheese,grated
1tbspfresh parsley,chopped
Preparation
Bring a large pot of water to a boil. Cook the pasta in boiling water until done. Drain, and set aside.
In a large sauté pan, heat the olive oil over medium-high heat. Brown the chicken and garlic in oil for about 5 minutes. Remove from the pan, and set aside.
Pour the chicken broth into the pan, then then add the broccoli and tomato, and cook for about 5 minutes.
Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta, then cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
Transfer to a serving bowl, and top with Parmesan cheese and parsley. Serve, and enjoy!
