MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Artichoke Chicken Pasta
Categories: Poultry, Pasta, Vegetables, Herbs, Cheese
Yield: 4 servings

6 oz Uncooked fettuccine
2 ts A-P flour
1/3 c Dry white wine or broth
1/4 c Chicken broth
3 ts Olive oil; divided
1 lb Boned, skinned chicken; in
- thin strips
1/2 c Fresh broccoli florets
1/2 c Sliced fresh mushrooms
1/2 c Cherry tomatoes; halved
2 cl Garlic; minced
14 oz Can water-packed artichoke
- hearts; drained, halved
1/2 ts (ea) salt & dried oregano
1 tb Minced fresh parsley
1 tb Shredded Parmesan cheese

Cook fettuccine according to package directions; drain.

Meanwhile, in a small bowl, mix flour, wine and broth
until smooth. In a large skillet coated with cooking
spray, heat 2 teaspoons oil over medium heat. Add
chicken; cook and stir 2-4 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 until
thickened, 1-2 minutes.

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

Cathy Dick, Roanoke, Virginia

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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... Blackened chicken: (1) put chicken in oven (2) go check Facebook.
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