Pasta, Chicken and Artichokes

Ingridients

4 ounces uncooked pasta

1 teaspoon olive oil

1 teaspoon minced garlic

3 skinless, boneless chicken breast halves - cut into strips

1/4 cup chicken broth

1/4 cup fresh chopped broccoli

1/4 cup chopped tomatoes

1/4 (14 ounce) can artichoke hearts, drained and sliced

1/4 cup fresh sliced mushrooms

1/4 cup chopped red bell pepper

salt and pepper to taste

4 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh parsley

Directions

Prep 25 m

Cook 15 m

Ready In 40 m

Bring a large pot of water to a boil. Cook pasta in boiling water until done. Drain, and set aside.

In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes). Remove from the pan, and set aside.

Pour the chicken broth into the pan; 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; 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.