Ingredients
6 ounces uncooked fettuccine2 teaspoons all-purpose flour1/3 cup dry white wine or broth1/4 cup reduced-sodium chicken broth3 teaspoons olive oil, divided1 pound boneless skinless chicken breasts, cut into thin strips1/2 cup fresh broccoli florets1/2 cup sliced fresh mushrooms1/2 cup cherry tomatoes, halved2 garlic cloves, minced1 can (14 ounces) water-packed artichoke hearts, drained and halved1/2 teaspoon salt1/2 teaspoon dried oregano1 tablespoon minced fresh parsley1 tablespoon shredded Parmesan cheese
Preparation
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.
