Monday, February 23, 2009

Creamy Chicken and Rotini

Creamy Chicken and Rotini
by: Stephanie


2 Boneless Skinless Chicken Breasts (about 4 oz each)
Mrs. Dash Garlic and Herb Seasoning (to taste)
Dill (to taste)
1 TBSP Extra Virgin Olive Oil

1. Place chicken breasts in bag or bowl and add seasonings and oil...let marinate for at least 10 minutes
2. Cook in a skillet for about 5 minutes on each side
3. Place chicken on a baking sheet (lined with foil) and place in preheated oven (375) for an additional 10 minutes
4. Take out and chop

Rest of the ingredients:

4 Mushrooms
1 1/4 cups broccoli
15 Artichoke Hearts (marinated in water, not oil) (cut)
2 cups (dry) Whole Grain Rotini
1/2 cup Bertoli Alfredo Sauce

While the chicken is cooking:

1a. Start water for pasta
1b. Steam broccoli. Put broccoli in a pot and cover with water. Cook for about 8-10 minutes or until fork tender
2. Add Mushrooms to the broccoli the last two minutes of cooking
3. Drain veggies and slice mushrooms
4. Water should be boiling at this point, add pasta to water and cook for 10-11 minutes, then drain
5. Cut up artichoke hearts
6. Once chicken and pasta are ready add everyone to the same pot, including sauce, and keep over medium heat until everything is heated...don't cook too long though because broccoli will become soggy


Serving size: 1 cup

218.4 Calories and 8 grams of fat

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