Serves: 6
Total Calories: 430
Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley.
1 Serving: Calories 370 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 40mg Sodium 400mg Carbohydrate 59g (Dietary Fiber 3g) Protein 27g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chicken-Artichoke Toss recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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