A quick & healthy recipe for a summertime dinner!

Artichoke Chicken Pasta

Ingredients

6 ounces uncooked fettuccine
2 teaspoons all-purpose flour
1/3 cup dry white wine
1/4 cup reduced-sodium chicken broth
3 teaspoons olive oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 — 14 oz. can water-packed artichoke hearts, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Directions

~Cook fettuccine according to package directions; drain.

~Meanwhile, in a small bowl, mix flour, wine, and broth until smooth.

~In a large nonstick skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2 to 4 minutes (or until no longer pink). Remove from pan.

~In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes, and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano, and flour mixture. Bring to a boil; cook and stir 1 to 2 minutes )or until thickened).

~Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

~Makes four servings.