Chicken and artichokes with pasta

Recipe Information

Ingredients

• 4 ounces dry whole-grain spaghetti, broken in half

• 2 tablespoons canola oil, divided

• 3/4 pound boneless skinless chicken breasts, rinsed, patted dry, and cut into bite-size pieces

• 1/2 of a 13.75-ounce can of quartered artichoke hearts, drained

• 3 medium garlic cloves, minced

• 1 cup (about 1 ounce) packed baby spinach

• 1/2 cup fresh basil leaves, chopped

• 1/4 teaspoon salt

• 1/4 cup (1 ounce) grated Parmesan cheese

Directions

• Follow package directions to cook pasta, without adding any salt or oil.

• While pasta is cooking, heat 1 teaspoon of canola oil in a large pan over medium heat. Tilt pan to coat evenly with oil.

• Place the chicken in the oiled pan and cook 4 minutes, or until lightly browned. While stirring constantly, add the artichoke hearts. Cook while stirring for 2 minutes, or until chicken is cooked through. Remove from the pan and place on a plate.

• Add the second teaspoon of canola oil and garlic to the pan over medium heat. Cook 15 seconds.

• Remove the pan from the heat. Add the drained pasta, chicken mixture, baby spinach, basil leaves, and salt. Mix together. Sprinkle with cheese.

Nutrition (per serving)

• Calories: 310 cal

• Total fat: 12g

• Saturated fat: 2g

• Cholesterol: 55mg

• Sodium: 370mg

• Carbohydrate: 24g

• Fiber: 4g

• Sugar: 1g

• Protein: 26g