Artichoke, Olive Chicken - Light

Total Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces pasta
• 1 tablespoon olive oil
• 4 (6 ounce) boneless skinless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup dry wine
• 1/4 cup chicken broth, fat free low sodium
• 2 teaspoons dijon mustard
• 1 teaspoon cornstarch
• 1/2 cup pitted kalamata olive
• 1 (14 ounce) can quartered artichoke hearts, drained
• 2 tablespoons minced fresh parsley

Recipe

• 1 cook pasta according to package directions omiting salt and fat.
• 2 heat oil over medium high. sprinkle chicken with salt and pepper and cook in oil for 5 minutes on each side. remove from pan, but keep warm.
• 3 while chicken cooks whisk together wine, brth, cornstarch and mustard. after removing chicken use mixture to deglaze pan. bring to a boil and cook 1 minute.
• 4 stir in olives and artichokes, cook an additional minute.
• 5 serve 2 ounces pasta with chicken breast half and spoon sauce over all. (1/4 cup sauce).