Lemon Chicken with Artichokes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz chicken breasts2 cups of asparagus spears broken into small pieces1 cup onion chopped1 cup sliced mushrooms9 oz frozen artichoke hearts1 Lemon1 cup Parmesan cheese grated1/2 cup fat free half & half8 oz angel hair spaghetti1 cup of water reserved from cooked pasta
Lemon - cut in half and squeeze juice, reserve juice for later. Place used lemon halves in water to boil for pasta. When pasta is done place into a bowl for serving. ( Time pasta to be done just before everything else is finished.)
In small non-stick pan spray with oive oil and saute onions until transparant and slightly brown. Reserve until later.
Cut chicken into small bite size pieces.
Cut artichokes into quarters
In large non-stick pan spray with olive oil. Add chicken pieces and saute until almost done. Add mushrooms, asparagus, artichokes, and cooked onions. Saute about 6 to 8 minutes. When done add grated Parmesan cheese, fat free half & half, and lemon juice. Keep stiring and add some of reserved pasta water to get right consistency.
Serve over cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNYLAKEDOG.
In small non-stick pan spray with oive oil and saute onions until transparant and slightly brown. Reserve until later.
Cut chicken into small bite size pieces.
Cut artichokes into quarters
In large non-stick pan spray with olive oil. Add chicken pieces and saute until almost done. Add mushrooms, asparagus, artichokes, and cooked onions. Saute about 6 to 8 minutes. When done add grated Parmesan cheese, fat free half & half, and lemon juice. Keep stiring and add some of reserved pasta water to get right consistency.
Serve over cooked pasta.
Number of Servings: 4
Recipe submitted by SparkPeople user SUNNYLAKEDOG.
Nutritional Info Amount Per Serving
- Calories: 325.9
- Total Fat: 9.5 g
- Cholesterol: 54.1 mg
- Sodium: 580.9 mg
- Total Carbs: 31.7 g
- Dietary Fiber: 7.4 g
- Protein: 31.5 g
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