Veggie Pasta in White Wine

3 cups of cooked whole wheat penne pasta
1/2 large onion, thinly sliced
1 cup of roughly chopped mushrooms
3 pkgs frozen artichoke hearts OR 2 cans of artichoke hearts packed in water
3 cups of fresh spinach, washed
1 lb of cooked boneless skinless chicken breast, diced
1/2 cup white wine
2 tbs olive oil
3 cloves garlic, minced
salt
pepper

1. Heat olive oil in a large non stick skillet.
2. When oil is very hot, add onions. Cook and stir for about 2 minutes. Add mushrooms, stir. Add garlic. Cook and stir another minute, then add artichoke hearts.
3. Add wine, bring mixture to a slow simmer. Add spinach, cook until wilted. Add chicken and heat through. Add salt and pepper to taste.
4. Remove from heat. Add hot cooked pasta and stir to combine well. Serve with low fat grated parmesan cheese. Makes four servings.

Number of Servings: 4

Recipe submitted by SparkPeople user LAURAKATHRYN80.